Shrimp & Crab Louie Salad

Make the dressing. In a bowl, combine 1 cup mayonnaise, 3 tablespoons catsup, 2 tablespoons pickle relish, 1 tablespoon fresh lemon juice, 1/2 teaspoon minced garlic, 1/2 teaspoon Worcestershire sauce, 1/8 teaspoon smoked paprika, 1 teaspoon horseradish sauce, 1/4 teaspoon dried dill weed, and salt and pepper to taste. Stir well, or add everything to a mason jar and shake until smooth. I like to make the dressing the day before so it’s very cold. I also boil my eggs ahead of time so they’re fully chilled when I assemble the salad.

Prepare the shrimp. Peel, devein, and remove the tails from the shrimp; pat dry, then salt and pepper both sides. Cook the shrimp first so they have time to cool before you assemble the salad. To sauté, heat 1 tablespoon olive oil in a medium pan over medium heat, then add the shrimp and cook for 2–3 minutes per side. Remove from the heat and set them aside to cool. If you prefer to boil the shrimp, fill a medium saucepan halfway with water and bring it to a boil. I like to add 1 tablespoon of Old Bay or Chesapeake Bay seasoning to the water. Add the shrimp, boil for 4–5 minutes, then drain and chill.

Shell the crab. Carefully crack and remove the shells, picking out all the meat and checking for any small bits of shell or cartilage. Transfer the crab meat to a bowl and keep it chilled until you’re ready to assemble the salad.

Sauté the asparagus. Cook the asparagus over medium heat in a medium pan with 1 tablespoon olive oil, seasoning with salt and pepper. Allow them to cool before adding them to the salad. If you’re like me and prefer a bit of crunch, sauté them for 3–5 minutes for medium to thick spears, and a little less time for the thinner ones.

Prepare the zucchini and yellow squash. Use a potato peeler to shave them into long, thin curls that will mix beautifully into the salad.

Assemble the greens. Tear the romaine lettuce into pieces. Spread the larger pieces across a serving platter, then layer the smaller torn pieces over the top, followed by thin slices of red onion. Arrange the zucchini and squash curls around the platter, along with the pickles and tomatoes. Finish by sprinkling some of the smaller pieces of crab over the top for a first layer of flavor and texture.

Finish assembling the salad. Thinly slice the avocado and arrange the slices over the salad along with the lemon wedges and pickled beet slices.

Add the remaining crab and chilled shrimp, spreading them evenly across the top. Lastly, cut the eggs in half and place them on the salad so they sit neatly on top, giving everything a beautiful, finished look. Drizzle or serve with dressing.

Enjoy!

Check out our pickled and canned beet recipes — we have both golden and red beets.