Classic Seafood Louis Recipe

Check and chill seafood

If using pre-cooked shrimp and crab, ensure they are fully thawed if frozen, then pat dry with paper towels. Keep chilled until assembly. If shrimp are not cooked, simmer in boiling salted water 2–3 minutes until pink, then transfer to an ice bath to stop cooking and chill. Drain and refrigerate.

Season crab and shrimp

Lightly toss shrimp and crab meat with 1/2 tsp Old Bay or seafood seasoning and a squeeze of 1 lemon wedge. Refrigerate until ready to assemble.

Prepare hard-boiled eggs

Place 2 eggs in a small saucepan, cover with cold water by 1 inch, bring to a gentle boil, then remove from heat and let sit covered for 10 minutes. Transfer eggs to an ice bath for 5 minutes, peel, separate yolks from whites, and reserve whites for garnish or chopping into salad if desired. Mash the yolks finely with a fork.

Make the dressing

In a small bowl, combine 3 tbs mayonnaise, 1 tsp ketchup, 1 tsp prepared horseradish, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp pickle relish, mashed yolks from the hard-boiled eggs, 1 tsp fresh lemon juice, 1 tsp hot sauce, 1 tsp salt, 1/2 tsp freshly ground black pepper, and 1 tbs chopped chives. Whisk until smooth and slightly chunky from the yolks. Taste and adjust seasoning or acidity with more lemon, hot sauce, or salt as needed. Chill for 15–30 minutes to let flavors marry.

Prepare greens and accompaniments

In a large chilled bowl or on individual plates, arrange 4 cups chopped romaine and 2 cups shredded iceberg. Fan sliced avocado (if using) and arrange tomato wedges around the perimeter. Place butter lettuce or Boston leaves on the side for presentation if desired.

Build the classic Seafood Louis

Spoon or mound the seasoned crab meat in the center of the salad bed, then arrange the chilled shrimp around or on top. Drizzle 2–3 tablespoons (or to taste) of the chilled Select Louis dressing over the seafood and a little over the salad. Garnish with halved hard-boiled eggs (or chopped whites) and sprinkle remaining chopped chives. Add a final pinch of Old Bay or seafood seasoning and freshly ground black pepper over the seafood. Serve immediately with lemon wedges on the side.

Portioning

This recipe is designed to serve 2 as a main or 4 as a starter. For individual plating, divide components evenly and dress each plate just before serving to keep lettuce crisp.

Serve chilled. Leftover dressing will keep in an airtight container in the refrigerator for up to 3 days. Refrigerate any leftover seafood and consume within 24 hours for best quality.