Best Dees Shrimp Or Crab Louie Salad Recipes

SHRIMP OR CRAB LOUIS

Shrimp or Crab Louis image

I have made this using the packaged crab meat and have also made this using both crab and small shrimp, this makes a wonderful lower fat salad to serve for a brunch get together :)

Provided by Kittencalrecipezazz

Categories Crab

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs cooked small shrimp or 2 lbs crab
coarsley shredded lettuce leaf
chopped tomato
4 -8 hard-boiled eggs
4 large lemon wedges
salt and pepper
1 cup reduced-fat mayonnaise (or use full-fat)
1/4 cup bottled chili sauce
1 finely minced green onion (or 1/4 cup scallion)
2 -3 tablespoons minced green olives
2 -4 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon horseradish
salt and pepper

Steps:

Whisk all dressing ingredients together and season with salt and pepper.
Prepare four large bowls.
Divide the shredded lettuce in the bowls.
Divide and top with seafood, then place egg wedges and tomatoes around the seafood, with a lemon wedge.
Pass the dressing on the side.
Delicious!

CRAB AND SHRIMP LOUIS

Crab and Shrimp Louis image

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.

Provided by Scotty

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 13

Ingredients

4 eggs
1 head iceberg lettuce, shredded
¼ cucumber, thinly sliced
½ pound crabmeat
8 ounces cooked shrimp
1 avocado - peeled, pitted and sliced
8 cherry tomatoes, halved
⅔ cup mayonnaise
⅓ cup hot chile sauce
2 tablespoons sweet pickle relish
salt and pepper to taste
1 tablespoon chopped fresh parsley
1 lemon - cut into wedges, for garnish

Steps:

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.
Evenly divide the lettuce, cucumbers, crab, shrimp, avocado, tomatoes and eggs between 4 salad plates.
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.

Nutrition Facts : Calories 581.4 calories, Carbohydrate 19 g, Cholesterol 352.3 mg, Fat 43.2 g, Fiber 6.7 g, Protein 34.3 g, SaturatedFat 7.3 g, Sodium 700.7 mg, Sugar 6 g

SHRIMP LOUIE SALAD

Shrimp Louie Salad image

The Louie salad is a California original that is usually served with shrimp or crab. My twist is to saute the shrimp, but you can also poach and chill them like the original. If using crab, just substitute cooked canned crab.

Provided by Jet Tila

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 cup olive oil mayonnaise
1/2 cup ketchup
1 teaspoon prepared horseradish
1 tablespoon lemon juice
1 teaspoon granulated sugar
1 teaspoon apple cider vinegar
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
2 large eggs
1 pound (12- to 15-count) large shrimp, peeled and deveined
1/2 teaspoon Old Bay Seasoning
2 tablespoons olive oil
2 hearts romaine lettuce, washed and torn
2 ripe Roma tomatoes, cut into 6 wedges
1/2 English cucumber, thinly sliced
1 ripe avocado, diced
Kosher salt and freshly ground black pepper

Steps:

For the dressing: Whisk together the mayonnaise, ketchup, horseradish, lemon juice, sugar, vinegar, Worcestershire and a pinch each of salt and pepper in a small bowl until smooth. Refrigerate until ready to use.
For the salad: To make medium-boiled eggs, put the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from heat, cover and let stand 5 minutes. Transfer to an ice bath. Remove the shells once cool and quarter each egg lengthwise.
Heat a large skillet over medium high. Put the shrimp to a medium bowl, sprinkle with the Old Bay Seasoning and toss to coat. Swirl the oil into the skillet, then stir in the shrimp and cook, tossing occasionally, just until pink and firm, 3 to 4 minutes. Transfer to a large bowl and reserve.
Put the lettuce, tomato, cucumber and avocado in a second large bowl. Season with 1 pinch each salt and pepper. Dress with about 1/2 cup of the dressing and toss gently to coat the vegetables. Divide onto 4 plates and arrange the shrimp and medium-boiled eggs on top before serving. Serve the remaining dressing on the side.

DEE'S SHRIMP OR CRAB LOUIE SALAD

Dee's Shrimp or Crab Louie Salad image

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...

Provided by Dee Stillwell

Categories Seafood

Time 25m

Number Of Ingredients 15

Ingredients

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
DRESSING
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

Steps:

1. 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.
2. 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.