If any seafood is raw, rinse and pat dry. If using pre-cooked Dungeness crab pick clean meat and set aside. Cut salmon into 1/2-inch cubes or flake if cooked. Pat scallops dry; season lightly with salt and pepper. Season prawns and shrimp with a pinch of salt and pepper.

Sear scallops and prawns/shrimp

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When shimmering, add scallops spaced apart and sear 1.5–2 minutes per side until golden and just opaque inside. Remove and rest. In the same skillet add another 1 tablespoon oil and cook prawns and shrimp 1.5–2 minutes per side until pink and cooked through. Transfer to a plate and keep warm.

Steam clams and mussels

In a deep sauté pan or pot, add 1/2 cup white wine and 1/2 cup fish stock with a tablespoon of butter. Bring to a simmer, add clams and mussels, cover and steam for 4–6 minutes until shells open. Discard any that remain closed. Remove shellfish and reserve the cooking liquid for the broth (strain if needed).

Vegetables & Garnishes

Wash and dry lettuce, then shred or tear into bite-size pieces and arrange in a large shallow bowl or on individual plates.

Slice tomatoes into wedges, peel (if desired) and slice cucumber into half-moons about 1/4-inch thick. Halve the avocado, remove pit, slice crosswise into 1/4-inch slices and fan slightly. Peel and quarter the hard-boiled eggs.

Arrange tomato wedges, cucumber slices, avocado slices and egg quarters attractively around the lettuce bed, leaving a central space for the crab and other seafood.

Louie Dressing

In a bowl combine mayonnaise, ketchup, prepared horseradish, lemon juice, Worcestershire sauce, hot sauce, salt and black pepper. Whisk until smooth and creamy. Taste and adjust acidity or heat—add a teaspoon more lemon juice or horseradish if desired. Chill until ready to use.

Creamy Sea Water Broth

In a saucepan over medium heat, melt butter and sauté minced shallot and garlic until translucent and fragrant, about 2 minutes.

Add the reserved clam/mussel steaming liquid (about 1/2 to 1 cup) plus the remaining fish stock and white wine. Bring to a gentle simmer and reduce by 10–15% (about 5–7 minutes) to concentrate flavor.

Lower heat and stir in heavy cream. Simmer gently (do not boil hard) 3–4 minutes until slightly thickened. Stir in chopped dill, sea salt and white pepper. Taste and adjust seasoning. Keep warm but not boiling until serving.

Assembly & Finishing

Place the reserved cooked Dungeness crab meat in the center of the arranged lettuce and vegetables. Nestle seared scallops, prawns, shrimp and flaked or cubed salmon around the crab. Add the steamed clams and mussels (in their shells) decoratively.

Drizzle louie dressing lightly over the arranged seafood and vegetables, or serve on the side for guests to spoon (classic Louie is served with the dressing on the side). Sprinkle snipped chives over the top and finish with a few turns of black pepper and a light drizzle of extra virgin olive oil.

To serve with the creamy sea water broth: ladle 1/2 cup of the warm broth around the seafood on each shallow bowl or serve the broth in small warmed pitchers so diners can pour it over their portion to taste. Garnish with lemon wedges for squeezing.

Serve immediately while seafood and broth are warm. Provide extra louie dressing alongside.