Recipe: Crab and Shrimp Louie Salad
A light and refreshing seafood salad is exactly what I want to eat all summer. Add this salad courtesy of Blue Plate Oysterette to your salad repertoire for the season. While we typically think of the late fall as Dungeness crab season, you can still find different varieties of crabs in the seafood aisle this time of year.
This will make a great picnic salad, too. Just dress the crab and shrimp separately from the salad greens and assemble it all together later. Enjoy!
Crab and Shrimp Louie Salad
Dressing (Makes 5 servings)
1 cup mayonnaise
1 cup ketchup
1 roasted red bell pepper
1 roasted yellow bell pepper
1 roasted jalapeno
Salad (per person)
2 ounces fresh crab meat
2 ounces poached shrimp
5 ounces red onions, thinly sliced
10 ounces cucumber, thinly sliced
3 ounces olives (kalamata or lugano)
2 ½ avocado, diced
5 ounces croutons
5 hard-boiled eggs, loosely chopped
5 cups Romaine lettuce, chopped
Lemon vinaigrette (Use your own favorite lemon vinaigrette recipe or try this version)
Combine the dressing ingredients in a blender and, in a medium-sized bowl, toss together with the crab meat and poached shrimp.
In a separate, deep bowl, combine your preferred amount of red onion, cucumber, olive, avocado, croutons, egg, and lettuce. Toss lightly with lemon vinaigrette.
Top the salad with the shrimp-crab mixture and garnish with chives.
