This light yet filling Shrimp and Crab Louis Salad is filled with delicious goodies and perfect for lunch, brunch or dinner.
I found myself at the grocery store last week pondering what to do for dinner. I had NO DESIRE to cook. I just cleaned all the dishes and scrubbed the counters clean. I was looking for an easy dinner that didn’t include a preservative rich pre-packaged meal.
That’s when I found myself in front of the seafood counter and I saw that shrimp was on sale for $5.99/lb. I looked down and saw the imitation-crab was also on sale. I know, IMITATION crab… But, it really is tasty stuff! So it hit me, let’s eat healthy tonight with a classic, Shrimp and Crab Louis Salad!
I used the colossal shrimp that wasn’t cooked, but you could easily use ANY size shrimp, precooked or not. I always prefer cooking my own shrimp, because I think I add more flavor, even if I am just boiling the shrimp. For 1 lb of shrimp, I usually drop in a lemon, cut in half, bay leaf, garlic clove and pepper corns to the water and bring it all to a boil. Drop in the shrimp, and it’s done when pink, about 5 minutes.
Classic Louis Salad contains lettuce, hard-boiled egg and tomatoes with seafood and the delicious dressing. I added capers since it all goes well together. My hubby was pleasantly surprised to see the dinner before him.
“WOW! What made you want to make this??!!!”
I didn’t have the heart to tell him it was out of laziness!! It certainly looked, and tasted like I put a lot of work in the meal. Some secrets are best left unsaid!
- 1/4 cup mayonnaise
- 2 TBS cocktail sauce
- 1 TBS dijon mustard
- 1 TBS lemon juice
- 1 tsp lemon zest, grated
- 1 TBS chives, chopped
- 1/8 tsp salt
- 9 oz mixed salad greens, approx. 7 cups
- 1/2 lb shrimp, cooked
- 1/2 lb lump crabmeat, cooked
- 4 hard boiled eggs, cut in half or quarters
- 8 grape tomatoes
- 1 TBS capers
- In a small bowl whisk together mayonnaise, cocktail sauce, dijon mustard, lemon juice, lemon zest, chives, and salt. Set aside.
- On a large serving platter arrange the mixed salad greens.
Top salad greens with shrimp, and lump crabmeat.
- Arrange hard boiled eggs and tomatoes decoratively around the salad. Top with the capers.
- Serve salad with prepared dressing.