CRAB & SHRIMP LOUIE SALAD
Looking to create fashionable food for your late summer and early fall (limited) gatherings? This delicious and colorful salad pleases the most discerning palate along with the most critical eye.
For a fun spin, put all the salad toppings in a bowl on a lazy Susan in the middle of the table with tongs so everyone can build their own. Don’t eat eggs? No problem! Want more shrimp than crab? Go for it! It was so easy to put together and much more fun to entertain without the headache of timing a hot meal!
SALAD:
Romaine lettuce, chopped
Lump crab meat (I buy at @costco)
Bay shrimp
Grape tomatoes, halved
Lemon wedges
Bacon, chopped
Hard boiled eggs (large chop)
LOUIE DRESSING:
1 cup mayonnaise
1/4 cup ketchup
2 Tbsp lemon juice
1 Tbsp chopped pickles
1 garlic clove, minced
1/2 tsp Worcestershire
1 tsp cream horseradish (I like the classic @beaverbrand) *more or less, depending on how much heat you want!!*
1/4 tsp paprika
1/4 tsp chili powder
1/4 tsp salt
1/4 tsp ground black pepper
Whisk all ingredients in a bowl, taste, and adjust as needed. Transfer to a serving dish. Ideally let the dressing sit refrigerated for at least 30 minutes to let flavors blend together.
