We used to travel to the Seattle area quite often to visit Mike’s family and I would never miss the opportunity to enjoy a Dungeness crab feast as well as a fantastic crab Louie salad when dining out. I haven’t made a Louie sauce in ages so it was time to pull out old notes tucked away into the pages of the Pacific Northwest books from my travels in the 80’s. Perfect short and sweet cooking on a hot day. The sauce is very adaptable and I often spice it up a bit with Creole seasoning or Phillips seafood seasoning and add a bit of red pepper instead of a green pepper. Switching out the lime juice today for sautéed Creole seasoned shrimp…
- Crab Louie Dressing:
- 2 cups Duke’s mayonnaise
- 1/4 cup heavy cream or I rather like the bit of tanginess that the buttermilk brings to the sauce
- pinches of seafood or creole seasoning
- 1/2 cup chili sauce or ketchup
- 1 teaspoons Worcestershire sauce
1/4 cup red or green bell pepper, finely chopped
- 3 tablespoon minced shallot
- 2 teaspoons parsley, finely chopped
- 2 tablespoons lemon juice, freshly squeezed (lime juice)
- Salt and pepper to taste
Prepare Crab Louie Dressing and refrigerate until ready to serve.
Season your shrimp to your taste and sauté for about 2 minutes. I use Creole seasoning “Slap yo Mama” or seafood seasoning. Sauté in a bit of EVOO.
Plate and serve with lemon wedges and Louie sauce. Enjoy!
My favorite salad with pancetta crumbles…