Best Southern Seafood Louie Salad Recipes

Crab Louie Salad image

Provided by Sandra Lee

Time 15m

Yield 3 servings

Number Of Ingredients 10

1/4 cup sweet relish
1/2 cup bacon and tomato twist mayonnaise
12 ounces imitation crabmeat
1 medium head green leaf lettuce, chopped
1 medium head iceberg lettuce, chopped
1 vine-ripened tomato, sliced into 8 wedges
1 can black olives (whole and pitted), drained
1 small green bell pepper, cored, seeded, and sliced into 1/4-inch rings
1 medium cucumber, sliced into 1/4-inch thick circles
2 hard-boiled eggs, peeled and quartered lengthwise

Steps:

In a medium bowl, combine sweet relish, mayonnaise, and crabmeat. Set aside.
On a 12-inch chilled platter, combine the 2 types of lettuce in the center of the platter. Arrange tomato wedges around the perimeter of platter. Alternate the olives, bell pepper rings, and cucumber slices between the tomatoes. Arrange the hard boiled eggs around the vegetables. Spoon the crabmeat mixture into the center.

Ivar's Crab Louie Salad image

Provided by Food Network

Time 15m

Yield 3 servings

Number Of Ingredients 10

1/4 cup sweet relish
1/2 cup bacon and tomato twist mayonnaise (recommended: Best Foods)
12 ounces crabmeat
1 medium head green leaf lettuce, chopped
1 medium head iceberg lettuce, chopped
1 vine-ripened tomato, sliced into 8 wedges
1 can black olives (whole and pitted)
1 small green bell pepper, sliced into 1/4-inch rings
1 medium cucumber, sliced 1/4-inch thick
2 hard-boiled eggs, quartered lengthwise

Steps:

In a medium bowl, combine sweet relish, mayonnaise, and crabmeat. Set aside.
On a 12-inch chilled platter, combine the 2 types of lettuce. Arrange tomato wedges around the perimeter of platter. Alternate the olives, bell pepper rings, and cucumber slices between the tomatoes. Spoon the crabmeat mixture into the center. Top with the quartered hard-boiled eggs arranged in a pinwheel fashion.

Shrimp Louie Salad image

Provided by Jet Tila

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 17

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.