Crab or Shrimp Louis for Two
Recipe: #6173
August 11, 2012
Categories: Salads, Fish/Seafood Salad, Crab meat, Shrimp, Appetizers, French, Pacific Northwest, Pacific Rim, Brunch, July 4th, Mothers Day, Diabetic, Gluten-Free, Heart Healthy, Low Calorie, Fresh Tomatoes, more
"Crisp and refreshing, can be doubled for 4"
Original is 2 servings
Ingredients
- THOUSAND ISLAND DRESSING
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- SALAD
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Nutritional
- Serving Size: 1 (370.1 g)
- Calories 549.7
- Total Fat - 25.2 g
- Saturated Fat - 4.8 g
- Cholesterol - 217.2 mg
- Sodium - 423 mg
- Total Carbohydrate - 69.3 g
- Dietary Fiber - 13.2 g
- Sugars - 10.4 g
- Protein - 18.7 g
- Calcium - 92.5 mg
- Iron - 12.9 mg
- Vitamin C - 13.7 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Combine all the dressing ingredients in a small bowl, stir to blend; refrigerate to chill untill ready to use.
Step 2
Arrange lettuce leaves on plates; top with shredded lettuce and crab or shrimp. Squeese lemon wedges over each plate. Garnish the salad/plate with the rest of the ingredients. Spoon the dressing over all or serve the dressing separately.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the mayonnaise, choose one that is made with good quality ingredients.
- When selecting the chilli sauce, opt for one that has a mild flavour to avoid overpowering the other ingredients.
- Instead of mayonnaise, use plain Greek yogurt for a healthier option. The benefit of this substitution is that it adds a creamier texture and a milder flavor to the dressing, while reducing the amount of fat in the dish.
- Instead of chilli sauce, use salsa for a more flavorful and spicy option. The benefit of this substitution is that it adds a more complex flavor to the dressing, while still providing a hint of spice.
Mexican Louis Replace the Thousand Island dressing with a mixture of 1/4 cup mayonnaise, 1 tablespoon lime juice, 1 tablespoon chopped cilantro, 1/2 teaspoon chili powder and 1/4 teaspoon ground cumin. Top with 1/4 cup black beans, 1/4 cup diced bell pepper, 1/4 cup diced red onion, 1/4 cup diced jalapeno pepper, and 1/4 cup diced avocado.
Garlic Parmesan Roasted Potatoes: Roasted potatoes flavored with garlic, parmesan, and herbs is the perfect accompaniment to this light and refreshing salad. The potatoes provide a savory and comforting contrast to the crisp lettuce and seafood.
Grilled Salmon with Lemon Dill Sauce: Grilled salmon served with a zesty lemon dill sauce is a great complement to this salad. The salmon provides a delicious source of protein, and the lemon dill sauce adds an extra layer of flavor to the dish. The combination of the two will make for a flavorful and satisfying meal.
FAQ
Q: Can I use other types of seafood for this recipe?
A: Yes, you can use other types of seafood such as scallops, mussels, or clams instead of crab or shrimp. You can also add other ingredients like onions, bell peppers, or celery to the salad.
Q: What is the best way to serve this seafood salad?
A: This seafood salad can be served cold or at room temperature. It can be served in a bowl or on top of a bed of lettuce or greens. Enjoy!
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Fun facts:
The original Crab Louis recipe was created in San Francisco in the early 1900s by a restaurateur named Louis Davenport. The dish was named after him.
The classic Thousand Island dressing used in this recipe was created in the late 1800s by the chef of the Waldorf-Astoria Hotel in New York City. It is one of the most popular salad dressings in the world.