This recipe came from my husband’s side of the family. I love that our marriage was a union of so many things – traditions, beliefs, dreams, and even food. We’ve taken the things we love best from both of our families, combined them with a lot of new loves, and have made our own unique family identity.
This is a recipe Bob’s mom taught me how to make. At first I thought, “A salad? That’s not dinner. As John Pinette says, ‘Salad is a promissory note that food will soon arrive.'” Mr. Pinette, I tend to agree with you, but this one just happens to be an exception. This is one of those salads I could eat all day. And the next day. And the day after that.
Without further ado, here’s how I make Crab Louie —
- chopped celery
- sliced hard boiled eggs
- sliced avocados
- chopped tomatoes
- salad shrimp (lots!)
- crab (lots!)
- sliced onions or green onions (or both)
- cocktail sauce
Here’s what you do:
Make the salad by spreading the lettuce on a platter, then topping it with all the other ingredients except the cocktail sauce and mayo.
To make the dressing, combine 2 parts cocktail sauce with 1 part mayo. Mix well. Drizzle it over the salad and toss just a bit to coat. You can also serve more dressing on the table for people to add as desired. I like mine with lots of dressing.
This is one of our family favorites, and besides taco salad, it’s the only salad I serve as dinner. So satisfying and delicious! Enjoy!