Best Louis Seafood Salad Recipes

LOUIS SEAFOOD SALAD

Louis Seafood Salad image

I once worked with a chef who made the most wonderful Louis dressing, but he wouldn't disclose his secret that made it so unusual and so good. Years later, he worked for my dad and told me his secret, the clove-flavored vinegar... you can't really taste it, but it adds something special! I'm sure he is long gone, so I feel free to pass on his secret.

Provided by Toby Jermain

Categories Lobster

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 30

Ingredients

assorted mixed greens, whatever looks good,washed and drained,torn,and chilled
1 -1 1/2 lb crabmeat or 1 -1 1/2 lb lobster meat, drained and picked over or a combination,chilled
4 hard-boiled eggs, peeled,sliced,or diced,or shredded,or a combination for different textures
1 lemon, juice of
crouton, preferably homemade (optional)
green bell peppers or red bell pepper, rings (optional)
thinly sliced onion rings (optional)
chopped tomato (optional)
mild pepperoncini pepper, italian pickled peppers (optional)
freshly shredded parmesan cheese (optional)
lemon wedges or lemon slice (to garnish) (optional)
2 tablespoons chopped chives
2 tablespoons cider vinegar or 2 tablespoons wine vinegar, simmered over low heat with
8 whole cloves, until reduced to 2 tsp,cloves discarded
1 cup mayonnaise
1/4 cup heavy cream
1 teaspoon Worcestershire sauce
1/4 cup chili sauce, to taste
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped green onion, including both white and green parts
2 tablespoons fresh lemon juice
salt & freshly ground black pepper
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped dill pickles
2 tablespoons finely chopped stuffed green olives
1/2 teaspoon prepared horseradish, to taste
a tiny touch garlic
3 -5 dashes paprika
3 -5 dashes tarragon vinegar, plus
1 tablespoon extra virgin olive oil

Steps:

Combine all dressing ingredients including any desired optional ingredients, and refrigerate, covered, for several hours before serving.
Divide greens onto 4 individual salad plates or place in a large serving bowl.
Top with shrimp and/or crab and/or lobster, and drizzle with lemon juice.
Garnish with any or all of the optional ingredients, the more the better.
Sprinkle with chopped chives.
If serving individually, top each salad with a dollop of Louis Dressing, serving the remainder on the side.
If serving from a large serving bowl, present, add dressing, and toss the salad at the table.
Serve additional dressing on the side.

Nutrition Facts : Calories 539.3, Fat 36.5, SaturatedFat 9, Cholesterol 421.6, Sodium 831.8, Carbohydrate 21.8, Fiber 1, Sugar 5.9, Protein 31.3

SEAFOOD SALAD WITH CRAB LOUIS DRESSING

Seafood Salad With Crab Louis Dressing image

I found this in a booklet called Garden Fresh Salads and Vegetables. A perfect summer seafood pasta salad.

Provided by CJAY8248

Categories Crab

Time 22m

Yield 10 cups, 10 serving(s)

Number Of Ingredients 10

Ingredients

2 cups small shell pasta
3/4 cup fresh crabmeat
1 (10 ounce) package frozen cooked shrimp, thawed and drained (I used fresh salad shrimp)
1/2 cup celery, sliced
1/2 cup ripe olives, quartered
1/2 cup green pepper, chopped
3/4 cup chili sauce
1/2 cup mayonnaise
lettuce leaf
5 tomatoes, cut into sixths

Steps:

Cook macaroni to desired doneness as directed on package. Drain; rinse under cold water.
In a large bowl, combine cooked macaroni, crab, shrimp, celery, olives and green pepper. Cover; refrigerate at least one hour. In small bowl, combine chili sauce and mayonnaise. Cover; refrigerate at least one hour.
Line individual salad bowls with lettuce leaves. Place about 1 cup salad in each bowl. Garnish each salad with 3 tomato wedges and serve with dressing. Note: This must be refrigerated at least one hour.

Nutrition Facts : Calories 185.4, Fat 5.4, SaturatedFat 0.8, Cholesterol 58.8, Sodium 488.4, Carbohydrate 24.1, Fiber 3, Sugar 5.1, Protein 9.7

SEAFOOD SALAD WITH CRAB LOUIS DRESSING

Seafood Salad with Crab Louis Dressing image

Number Of Ingredients 14

Ingredients

DRESSING
3/4 cup chili sauce
1/4 cup light mayonnaise
1/4 cup low-fat plain yogurt
SALAD
1 (7-ounce) package (2 cups) small shell macaroni
1 (10-ounce) package frozen cooked shrimp, thawed, drained
1 (8-ounce) package , imitation crab meat, (surimi), cut into 1/2-inch pieces
1/2 cup sliced celery
1/2 cup , chopped green bell pepper
lettuce leaves, if desired
6 ot 8 ripe olives, quartered
3 medium tomatoes, cut into wedges
2 tablespoons chopped fresh parsley, if desired

Steps:

1. In small bowl, combine all dressing ingredients blend well. Set aside.2. Cook macaroni to desired doneness as directed on package. Drain rinse with cold water to cool.3. In large bowl, combine cooked macaroni, shrimp, imitation crabmeat, celery and bell pepper toss gently to mix.4. Line 7 individual salad bowls with lettuce leaves. Place about 2/3 cup crabmeat mixture in each bowl. Garnish with olives, tomatoes and parsley. Serve with dressing.Nutrition Information Per Serving: Serving Size: 1/7 of Recipe * Calories: 270 * Calories from Fat: 45 * % Daily Value: Total Fat: 5 g 8% * Saturated Fat: 1 g 5% * Cholesterol: 90 mg 30% * Sodium: 880 mg 37% * Total Carbohydrate: 37 g 12% * Dietary Fiber: 2 g 8% * Sugars: 10 g * Protein: 18 g * Vitamin A: 20% * Vitamin C: 40% * Calcium: 6% * Iron: 20% * Dietary Exchanges: 2 Starch, 1 Vegetable, 1 1/2 Very Lean Meat, 1/2 Fat or 2 Carbohydrate, 1 Vegetable, 1 1/2 Very Lean Meat, 1/2 FatSee Cook's Note: Preparing Dressings

Nutrition Facts : Nutritional Facts Serves

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