Crab and shrimp louie salad

Estimated Prep & Cook Time: 20 mins

Gluten-Free

INGREDIENTS

Salad

6 oz lump crab meat
8–10 large cooked shrimp, peeled and deveined (tails optional)
1 head romaine lettuce, chopped
1 ripe avocado, sliced
2 hard-boiled eggs, quartered
1 cup cherry tomatoes, halved
2 lemons, cut into wedges
Fresh parsley or chives (optional garnish)

Louie Dressing

½ cup mayonnaise
2 tbsp ketchup
1 tbsp chili sauce (or cocktail sauce)
1 tsp Worcestershire sauce
1 tsp fresh lemon juice
½ tsp Dijon mustard
½ tsp paprika
1 tsp prepared horseradish (optional but traditional)
Salt and freshly ground black pepper, to taste

DIRECTIONS

1. Prepare the dressing

Whisk together the mayonnaise, ketchup, chili sauce, Worcestershire sauce, lemon juice, Dijon mustard, paprika, and horseradish until smooth. Season with salt and pepper. Refrigerate until ready to serve.

2. Prepare the seafood

If using cooked shrimp, pat dry with paper towels.

Gently pick through the crab meat to remove any shell fragments while keeping the lumps intact.

3. Assemble the salad

Arrange chopped romaine on a large serving platter or individual plates.

Neatly arrange:

Sliced avocado

Quartered hard-boiled eggs

Cherry tomatoes

Lump crab meat

Cooked shrimp

Place lemon wedges around the edge of the platter.

4. Serve

Serve the Louie dressing on the side or drizzle lightly over the seafood just before serving.