This is my take on a very old favorite. Louis was once the ultimate in fine cuisine. I decided to add my own twist to this ageless classic.
Dee’s Seafood Louis
What you’ll need:
For the dressing:
1/3 cup Best Foods or homemade mayonnaise
2/3 cup low fat sour cream
1/2 cup chili sauce
3 Tablespoons finely chopped green pepper
3 Tablespoons finely minced parsley
2 Tablespoons prepared horseradish or to taste
1 Tablespoon minced onion
1 Tablespoon minced green onion
pinch of salt or to taste
1/8 teaspoon (a shake) of Worcestershire sauce
1/8 to 1/4 teaspoon Cayenne pepper, or to taste
1 small serrano or Thai chili minced (if you like things spicy) optional
For the Salad:
6 cups or so torn or mixed baby lettuces such as mescaline
3 ripe avocados, cubed
½ pound sweet cherry tomatoes or other sweet tomato
½ sweet onion (Vidalia or Texas Sweet) sliced into crescents OR
3 green onions, sliced diagonally ½ inch long
4 hard-boiled eggs, peeled and cubed
1 Tablespoon fresh lemon juice
2 pounds jumbo shrimp
1 pound fresh crab meat (fresh crab is best, but the canned lump crab meat is also good), picked over, rinsed and patted dry
Sliced lemon for garnish
* Calamari, lobster or any available seafood is also excellent in this salad
- Make the dressing: Whisk all ingredients in a bowl until smooth. Taste and adjust ingredients to your personal taste. Set in refrigerator for about 15 minutes to mingle flavors.
- When ready to serve, arrange crisped lettuces on individual serving plates.
- Squeeze lemon juice over avocados to help avoid oxidation.
- Add all prepared salad ingredients, arranging in attractive groupings (see photo) over the chilled lettuce.
- Drizzle completed salad with Louis dressing just before serving. Put the dressing on the table for guests to add more, if desired.