Shrimp & Crab Louis Salad
This Shrimp & Crab Louis Salad is a perfect blend of ingredients for a cool down meal we found in Mccormick & Schmick's Seafood Restaurant Cookbook. Preparing it with crab meat and shrimp makes it a hardy meal to satisfy the hardiest of appetites!
This recipe yields 1 serving, so they say, but my husband and I share it and have a bowl of soup with. It is plentiful for the two of us!
For each serving...
- 1/2 Head-Iceberg Lettuce
- 4 oz. Thousand Island Dressing
- 6 Cucumber Slices
- 6 Pitted Black Olives
- 4 Tomato Wedges
- 2 Hard Boiled Eggs-halved
- 4 1/2 Ounces-Bay Shrimp
- 1 1/2 Ounces-Fresh Dungeness Crab or Lump Blue Crab
- 1 Ounce-Thousand Island Dressing
- 1 Lemon Wedge for garnish
- 2 Sprigs of Parsley for garnish
Pile the lettuce in the center of a chilled serving plate. Arrange the cucumber, olives, eggs and tomato wedges around the lettuce. Spoon 4 ounces of the dressing over the lettuce. Arrange the shrimp and crab meat on top of the salad and spoon the 1 ounce of dressing on the shrimp and crab meat. Garnish with the lemon wedge and parsley.
Serve and enjoy this Pacific Northwest classic!
Check out and try some of our favorite Crab Soup Recipes!
They go well with a crab salad like this one. We especially love love love the "Whiskey Crab Soup!"
Go back to Crab Salad Recipes
Do share one with us if you have one!
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