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crab and shrimp louis

(4 ratings)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

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.

(4 ratings)
yield 4 serving(s)
prep time 20 Min
method No-Cook or Other

Ingredients For crab and shrimp louis

  • 1 lg
    head iceberg lettuce, shredded
  • 4 lg
    hard-boiled eggs, peeled and chopped (cooled)
  • 1/2 lg
    cucumber, thinly sliced
  • 3/4 lb
    crabmeat
  • 8 oz
    cooked shrimp
  • 1 lg
    avocado, peeled and sliced
  • 12 lg
    cherry tomatoes, halved
  • 2/3 c
    lowfat mayonnaise
  • 1/3 c
    hot chile sauce
  • 2 Tbsp
    sweet pickle relish
  • 1 Tbsp
    tomato ketchup
  • 1 tsp
    salt
  • 1 tsp
    lemon pepper
  • 1 lg
    green onion, sliced (for garnish)
  • 1/2 lg
    lemon, cut into 4 wedges (for garnish)

How To Make crab and shrimp louis

  • 1
    Combine the lettuce, eggs, cucumbers, crab, shrimp, avocado, and tomatoes, and toss well.
  • 2
    Prepare the dressing by whisking together the mayonnaise, chili sauce, relish, salt and lemon pepper. Add to the salad, and gently toss until well coated.
  • 3
    Divide evenly among 4 salad bowls, garnish each serving with green onions and a lemon wedge. Serve chilled.
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