This shrimp and crab Louie is a California original of seafood atop fresh greens and is defined, in part, by its creamy Thousand Island dressing. If you wish, you can use either all shrimp or all crabmeat.
Ingredients
- 4 large eggs
- 1 head iceberg lettuce , shredded
- 8 cherrys tomatoes , halved
- 1 avocado - peeled , pitted and sliced
- ¼ cucumber , thinly sliced
- 0.5 pounds crabmeat
- 8 ounces cooked shrimp
- 0.67 cups mayonnaise
- 0.33 cups hot chile sauce
- 2 tablespoons sweet pickle relish
- salt and pepper to taste
- 1 tablespoon chopped fresh parsley
- 1 lemon - cut into wedges , for garnish
Instructions
-
1
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
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2
Evenly divide lettuce, tomatoes, avocado, cucumbers, and eggs between 4 salad plates. Top with crab and shrimp.
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3
Prepare the dressing by whisking together mayonnaise, chili sauce, relish, salt, and pepper. Spoon dressing over salad and garnish with parsley and lemon.
Nutrition Facts
Per serving
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