Crab and Shrimp Louis Recipe -
Crab and Shrimp Louis Recipe
  • READY IN 15 mins

Crab and Shrimp Louis

Recipe by  

"This California original of seafood atop fresh greens is defined, in part, by its creamy Thousand Island dressing. If you wish, you can use either all shrimp or all crab meat."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins

    15 mins


  1. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  2. Evenly divide the lettuce, cucumbers, crab, shrimp, avocado, tomatoes and eggs between 4 salad plates.
  3. Prepare the dressing by whisking together the mayonnaise, chili sauce, relish, salt and pepper. Spoon dressing over the salad and garnish with parsley and lemon.
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Reviews More Reviews

Most Helpful Positive Review
Sep 27, 2006

For those looking for "true" Louie dressing, try Remoulade Sauce a la New Orleans. Be sure to read the comments.

Most Helpful Critical Review
Jun 21, 2003

I am sure this is a good seafood salad --- but is not a "Louis" salad. Try using an authentic Louis dressing instead.

Feb 13, 2005

I am from Northern CA, home of the dungeness crab. This recipe is right on! My mom always made her dressing with mayo, relish and ketchup. I will try the chili sauce. It should spice it up a bit! Thanks!

Apr 28, 2003

Made with bottled thousand island dressing for the sake of quickness. Very good. Will make again!!

Feb 28, 2006

Very good! Did not have crab on hand, so used only shrimp. The Thousand Island dressing was excellent. I used to make it with ketchup and now that you have turned me on to using Chile Sauce (YUM), I will never use ketchup again. Thank you so much for sharing.

Jul 30, 2003

As a native Californian, I've never seen or heard of a 'true louie' dressing (not to say it doesn't exist). Every restaurant I've ordered this in has had thousand island and that's what I make it with at home. The only thing I really do differently is that I boil the eggs ahead of time and refrigerate them when I make this. I like them much better cold when eating them on salad!

May 31, 2007

Definitely chill the hard boiled eggs prior to serving on the salad.Because of personal preferences, I usedf Romaine lettuce and more crab and shrimp.Because of this I increased the measurements on the dressing. The dressing is excellent, Scotty. Thanks for sharing.

Jan 30, 2007

Delicious! Love the dressing. Scotty - thanks for sharing such a rockin recipe!


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  • Calories
  • 581 kcal
  • 29%
  • Carbohydrates
  • 19 g
  • 6%
  • Cholesterol
  • 378 mg
  • 126%
  • Fat
  • 43.2 g
  • 66%
  • Fiber
  • 6.7 g
  • 27%
  • Protein
  • 34.3 g
  • 69%
  • Sodium
  • 701 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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