Shrimp Or Dungeness Crab Louie Salad Recipe

Prepare lettuce and greens

Remove any bruised outer leaves from the iceberg head. Quarter the head lengthwise into 4 wedges or chop into 1–2-inch pieces, depending on presentation preference. If using mixed baby greens, rinse and spin dry. Place iceberg and greens on a large chilled platter or divide between 4 plates.

Prepare seafood

If shrimp are refrigerated and pre-cooked, pat them dry with paper towels and toss lightly with 1 tsp olive oil and a pinch of salt and pepper. If using Dungeness crab, pick any lumps of meat free of shells and season lightly with a few drops of lemon juice and a pinch of salt. Allocate shrimp and crab separately so diners can choose both or either on each serving.

Prepare eggs and vegetables

Peel the hard-boiled eggs and slice into halves or quarters. Core the tomato and cut into wedges or 1/2-inch slices. Thinly slice the cucumber into coins or half-moons. Halve the avocado, remove the pit, slice lengthwise and fan or cube. Thinly slice radishes. Arrange eggs, tomato, cucumber, avocado and radishes in neat rows or sections over the lettuce (classic Louie plating is rows). Sprinkle the drained capers, snipped chives and chopped parsley over the salad.

Season and finish salad

Scatter the prepared shrimp and Dungeness crab meat on top of the arranged vegetables. Taste and finish with the remaining 1/2 tsp kosher salt and the 1/4 tsp black pepper distributed evenly, squeezing lemon wedges over the seafood if desired. Lightly dust with paprika for color, if using.

In a small bowl, combine 1/2 cup mayonnaise, 3 tbs ketchup, 2 tbs sweet pickle relish, 1 tsp prepared horseradish, 1 tbs fresh lemon juice, 1/2 tsp Worcestershire sauce, a dash of hot sauce (optional), 1 tsp minced shallot and 1 tsp minced capers. Whisk thoroughly until smooth and slightly thick. Taste and season with 1/4 tsp salt and 1/8 tsp black pepper; adjust lemon, horseradish or hot sauce to personal preference. Chill in the refrigerator for at least 15 minutes to let flavors meld.

If you prefer a lighter dressing, thin with 1–2 tbs cold water or milk to reach desired drizzling consistency; whisk again before serving.

Spoon or drizzle the Thousand Island–style Louie dressing over the plated salads just before serving (about 2–3 tbs per serving), or serve the dressing on the side for guests to add themselves. If serving family-style on a platter, place dressing in a small bowl alongside for passing.

Garnish with an extra sprinkle of chopped parsley and chives, a few reserved capers, and an additional lemon wedge per plate. Serve immediately so lettuce remains crisp and avocado does not brown.