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Crab, Shrimp or Lobster Louis


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  • Louis Sauce:
  • 2 pounds lump crab meat, cooked, peeled and de-veined shrimp or shelled lobster meat
  • 1 cup Louis Sauce
  • 6 cups washed and dried mesclun salad greens or other farm stand lettuces such as oak leaf, butt crunch, watercress and arugula, in any combination
  • Sliced cucumber, for optional garnish
  • Tomatoes wedges or halved cherry tomatoes, for optional garnish
  • Sliced hard cooked eggs, for optional garnish
  • Asparagus, steamed and chilled for optional garnish
  • 3/4 cup sour cream, or half mayonnaise and half sour cream
  • 1/4 cup Heinz chili sauce
  • 2-3 tbsp chopped flat leaf parsley
  • 2 tsp chopped tarragon
  • 1 tsp minced shallot or green onion
  • 1/4 tsp salt
  • Freshly ground black pepper
  • 1 tsp lemon or lime juice or to taste



Step 1

Louis Sauce: In a small bowl, whisk together sour cream, chili sauce, parsley, tarragon, shallot, salt and pepper to taste. Add lemon juice. Cover and refrigerate at least 1 hour to let the flavors meld.

Just before serving, place crab meat, shrimp or lobster in a medium bowl. Pout in sauce; toss gently with a rubber spatula or your hands, taking care not to break up the lumps of crab or lobster.

Arrange greens on a large chilled platter; spoon seafood mixture into the center. Arrange your choice of optional garnishes around the edges.

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