crab and shrimp louis
When you can't decide if you'd rather have a Crab Louis or Shrimp Louis salad, then have them both! The history of the Crab Louis (and Shrimp Louis) is vague. Various restaurants in Seattle, Spokane, Portland and San Francisco have claimed to be the creator of the original Crab Louis. But it's generally thought to have been created in San Francisco in the early 1900s. Countless versions of the Louis salad exist. This version combines both crab and shrimp in this classic salad of iceberg lettuce, tomatoes, avocado and hard-boiled eggs, all tossed with a homemade Thousand Island dressing.
prep time
20 Min
cook time
method
No-Cook or Other
yield
4 serving(s)
Ingredients
- 1 large head iceberg lettuce, shredded
- 4 large hard-boiled eggs, peeled and chopped (cooled)
- 1/2 large cucumber, thinly sliced
- 3/4 pound crabmeat
- 8 ounces cooked shrimp
- 1 large avocado, peeled and sliced
- 12 large cherry tomatoes, halved
- 2/3 cup lowfat mayonnaise
- 1/3 cup hot chile sauce
- 2 tablespoons sweet pickle relish
- 1 tablespoon tomato ketchup
- 1 teaspoon salt
- 1 teaspoon lemon pepper
- 1 large green onion, sliced (for garnish)
- 1/2 large lemon, cut into 4 wedges (for garnish)
How To Make crab and shrimp louis
-
Step 1Combine the lettuce, eggs, cucumbers, crab, shrimp, avocado, and tomatoes, and toss well.
-
Step 2Prepare the dressing by whisking together the mayonnaise, chili sauce, relish, salt and lemon pepper. Add to the salad, and gently toss until well coated.
-
Step 3Divide evenly among 4 salad bowls, garnish each serving with green onions and a lemon wedge. Serve chilled.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Lettuce Salads
Category:
Seafood
Ingredient:
Seafood
Method:
No-Cook or Other
Culture:
American
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