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Making Shrimp or Crab Louie

Making Shrimp or Crab Louie

Making Shrimp or Crab Louie

A satisfying seafood classic that's also incredibly easy to make, this dish succeeds on the quality of the shrimp or crab you use, so use the best you can find. Serves four as a first course or nice lunch.

  • Cook and chill the seafood yourself for the best results. You can also make your own mayonnaise; it's easy and tastes much better.
  • There are many recipes for Louie dressing, but most start with a two-to-one mixture of mayonnaise and ketchup or chili sauce. You can modify the basic recipe by adding pickle relish, pureed or minced onion (with juice), or diced pimiento.
  • Crab Louie is almost always made with Dungeness crab, a West Coast crab that can be shipped anywhere in the country. It can also be made with Maryland blue crab or stone crab - but stay away from Alaskan king crab.
  1. Place the mayonnaise, ketchup, and a pinch of salt in a small bowl and mix well.
  2. When combined, stir in the heavy cream. Chill the dressing until needed.
  3. Remove the outer leaves from the lettuce and slice the head vertically into quarters. Each quarter should have a sliver of the core.
  4. Slice away the core from each quarter and shred the lettuce coarsely.
  5. Divide the lettuce among four plates.
  6. Divide the shrimp or crabmeat and place on top of the lettuce.
  7. Spoon a generous amount of dressing on top of the shrimp or crab.
  8. Use a pepper mill to crack some fresh black pepper over each plate.
  9. Garnish with lemon wedges, pitted olives, diced tomato, hard-boiled eggs or capers, if desired.

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