Louis Seafood Salad
Dive into the fresh, coastal flavors of a classic *Louis Seafood Salad*, a vibrant dish brimming with tender jumbo shrimp, succulent crab meat, and crisp romaine lettuce. This seafood salad is beautifully layered with colorful cherry tomatoes, crunchy cucumbers, creamy avocado, and perfectly cooked hard-boiled eggs, making it as visually appealing as it is delicious. Topped with a tangy, creamy homemade Louis dressing—featuring a zesty blend of mayonnaise, ketchup, horseradish, and Worcestershire sauce—it’s the perfect balance of richness and brightness. Ready in just 20 minutes and requiring no cooking, this quick and elegant recipe is ideal for light lunches, dinner parties, or warm summer evenings. Serve it chilled for maximum flavor, and let this seafood lover’s delight transport you straight to the coast! Keywords: Louis Seafood Salad, seafood salad recipe, shrimp and crab salad, easy summer salad, creamy Louis dressing.
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Recipe Information
Ingredients
- 1 pound Jumbo shrimp, cooked and peeled
- 1 cup Crab meat, picked over for shells
- 4 cups Romaine lettuce, chopped
- 1 cup Cherry tomatoes, halved
- 1 medium Cucumber, sliced into half-moons
- 3 large Hard-boiled eggs, quartered
- 1 large Avocado, peeled, pitted, and sliced
- 2 stalks Green onions, sliced
- 1 cup Mayonnaise
- 0.25 cup Ketchup
- 1 tablespoon Prepared horseradish
- 1 teaspoon Worcestershire sauce
- 1 tablespoon Lemon juice, freshly squeezed
- 0.25 teaspoon Paprika
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
Instructions
1. Prepare the Louis dressing: In a small bowl, whisk together the mayonnaise, ketchup, horseradish, Worcestershire sauce, lemon juice, paprika, salt, and black pepper until smooth and well combined. Cover and refrigerate while preparing the rest of the salad.
2. Arrange the salad base: On a large platter or individual plates, create a base with the chopped romaine lettuce.
3. Add toppings: Arrange the cooked jumbo shrimp, crab meat, halved cherry tomatoes, sliced cucumber, hard-boiled egg quarters, avocado slices, and green onions evenly on top of the lettuce.
4. Serve: Drizzle the prepared Louis dressing over the salad or serve it on the side for guests to add as desired.
5. Garnish (optional): Sprinkle extra paprika over the dressing for a pop of color and flavor. Serve chilled and enjoy!
Nutrition Facts
Calories |
799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.1 g | 78% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 1615 mg | 70% | |
| Total Carbohydrate | 19.6 g | 7% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 9.0 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 197 mg | 15% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1338 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
