Seafood Louie Recipe

Hard‑boil eggs

Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a gentle boil over medium‑high heat, then cover, remove from heat and let sit 10 minutes. Transfer eggs to an ice bath for 5 minutes, peel, halve lengthwise and set aside.

Check and season seafood

If using refrigerated cooked crab and shrimp, pat them dry on paper towels. Gently fold the crab meat to remove lumps and check for shells. Lightly season the shrimp and crab with a pinch of kosher salt and a small drizzle (about 1 tsp) of olive oil; toss gently to coat. Keep chilled until assembly.

Prepare vegetables and avocado

Wash and spin the salad greens dry. Shred the iceberg lettuce and combine with the mixed greens in a large bowl or divide onto serving plates. Slice the tomato into wedges, thinly slice the cucumber, and slice the avocado just before plating to prevent browning; toss avocado slices in a few drops of lemon juice if desired.

In a medium bowl whisk together 1/2 cup mayonnaise, 2 tbsp Greek yogurt, and 3 tbsp ketchup (or chili sauce) until smooth and uniform in color.

Add 1 tsp prepared horseradish, 1/2 tsp Worcestershire sauce, 1 tbsp fresh lemon juice, 1/4 tsp hot sauce (optional), 1/4 tsp smoked paprika, 1/4 tsp black pepper and 1/4 tsp kosher salt. Whisk until fully combined and taste; adjust seasoning with more lemon, salt or hot sauce as desired. Chill the dressing for at least 10 minutes to let flavors meld.

Divide the prepared greens equally among 4 plates or arrange on one large platter (serves 4). Create visual sections for the tomatoes, cucumber, avocado and egg halves around the greens.

Mound the crab meat (about 2 oz per serving) and shrimp (about 2 oz per serving) in the center or in a neat line across the salad, depending on presentation. If you prefer warm seafood, briefly warm the crab and shrimp in a skillet over low heat for 1–2 minutes just to take the chill off—do not overcook.

Arrange egg halves, tomato wedges and cucumber slices around the seafood and greens. Tuck avocado slices and lemon wedges into the salad. Sprinkle capers and chopped chives over the top and add dill sprigs if using.

Drizzle 2–3 tbsp of Louie dressing over each plated serving or serve the dressing on the side. Finish with a light grind of black pepper and an extra squeeze of lemon over the seafood if desired.

Serve immediately once dressed to keep lettuce crisp. Leftover dressing will keep in an airtight container in the refrigerator for up to 4 days. Store any unused cooked seafood refrigerated and consume within 24–48 hours.