Dee's Shrimp or Crab Louie Salad

Dee Stillwell


I have been making shrimp or crab Louie salads for 40+ years. I always make my own dressing and find it is what makes this salad so yummy. I usually make them with baby salad shrimp because that is economical and what my family likes best. It makes a great cook main entee salad on warm summer evenings. If you want to use this as side salads, it will serve 8 easily. Enjoy!

pinch tips: How to Core a Head of Lettuce



4 - 8


25 Min


No-Cook or Other


1 pound of crab meat or small salad shrimp, cooked
about 8 cups of torn salad greens
2 -3 tomatoes, cut in wedges
2 -3 hard cooked eggs, cut in wedges
black olives, if desired
1 lemon


3/4 cup chili sauce (i like grandma's brand)
1/3 cup mayonaise
1/4 cup sour cream or greek yogurt
1 tablespoons finely grated onion
1/2 teaspoon sugar
fresh squeezed juice of 1/2 lemon (cut other 1/2 in wedges to serve with salad)
1/2 teaspoon worchestershire sauce
salt & pepper to taste

Directions Step-By-Step

Hard cook eggs and chill.
Make dressing by mixing all ingredients together and chilling in the fridge so flavors can marry.
Prepare salad greens and chill until crisp. I use 1/2 romaine and 1/2 spring mix or spinach.
Cut tomatoes in wedges.
When all salad ingredients are well chilled, assemble salads in 4 shallow bowls or plates. Lettuce, shrimp or crab on top and tomato and egg wedges around sides.
Top with dressing and add additional fresh squeezed lemon if desired. Enjoy!
This salad serves 4 for a main entree or 8 as side salads.

About this Recipe

Course/Dish: Lettuce Salads, Seafood, Salads
Main Ingredient: Seafood
Regional Style: American
Other Tag: Healthy
Hashtags: #shrimp, #crab, #salad, #louie