Dungeness Crab & Bay Shrimp Louie Recipe
West Coast Dungeness crab & bay shrimp served with sliced avocado, tomatoes, hard-boiled egg, lemon wedge & a side of our secret sauce, all on top of crisp romaine lettuce lightly tossed in lemon-Dijon vinaigrette.
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Ingredients
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Seafood & Produce
Dressing
Sauce
Method
Seafood & Produce
- 1
Prepare seafood
Pat dry Dungeness crab meat and pick through any shell fragments; break into bite-sized chunks.
- 2
Prepare shrimp
Peel and devein Bay shrimp; pat dry and set aside.
- 3
Prepare avocado
Cut and dice avocado; toss the pieces with a touch of lemon juice to prevent browning.
- 4
Prepare tomatoes
Slice tomatoes into wedges or rounds; set aside.
- 5
Prepare eggs
Slice hard-boiled eggs into rounds or halves for garnish.
- 6
Prepare lettuce
Wash, dry, and chop romaine lettuce into bite-sized pieces; place in a large salad bowl.
- 7
Prepare lemon wedges
Cut lemon wedges for serving; reserve for plating.
Dressing
- 8
Make vinaigrette
In a small bowl, whisk together lemon juice, Dijon mustard, salt, and black pepper.
- 9
Emulsify
Slowly stream in the olive oil while whisking to emulsify the vinaigrette.
Sauce
- 10
Secret sauce
Set out the secret sauce in a small dish on the side of the plate.
Plating
- 11
Toss greens
Toss the chopped romaine with a portion of the lemon-Dijon vinaigrette until lightly coated.
- 12
Plate greens
Arrange dressed romaine on each plate.
- 13
Add seafood
Top with Dungeness crab meat and bay shrimp.
- 14
- 15
Finish plating
Drizzle a little more vinaigrette over the top, to taste. Drizzle secret sauce over or serve on the side.
- 16
Garnish with lemon
Place a lemon wedge on the side for squeezing at table. Adjust seasoning with salt and pepper if desired.
