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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (377g) Recipe makes 4 servings The following items or measurements are not included below: 4 large lemon wedges |
||
| Calories 529 | ||
| Calories from Fat 267 | (50%) | |
| Amount Per Serving | %DV | |
| Total Fat 29.7g | 45% | |
| Saturated Fat 5.5g | 27% | |
| Monounsaturated Fat 3.1g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 578mg | 192% | |
| Sodium 1333mg | 55% | |
| Potassium 564mg | 16% | |
| Total Carbohydrate 9.0g | 3% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 3.7g | ||
| Protein 53.0g | 106% | |
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By: KITTENCAL
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I have made this using the packaged crab meat and have also made this using both crab and small shrimp, this makes a wonderful lower fat salad to serve for a brunch get together 
SERVES 4
Ingredients
- 2 lbs cooked small shrimp or crab
- coarsley shredded lettuce leaf
- chopped tomato
- 4-8 hard-boiled eggs
- 4 large lemon wedges
- salt and pepper
DRESSING
- 1 cup reduced-fat mayonnaise (or use full-fat)
- 1/4 cup bottled chili sauce
- 1 finely minced green onion (or 1/4 cup scallion)
- 2-3 tablespoons minced green olives
- 2-4 teaspoons fresh lemon juice
- 1 teaspoon worcestershire sauce
- 1 teaspoon horseradish
- salt and pepper
Directions
1
Whisk all dressing ingredients together and season with salt and pepper.2
Prepare four large bowls.3
Divide the shredded lettuce in the bowls.4
Divide and top with seafood, then place egg wedges and tomatoes around the seafood, with a lemon wedge.5
Pass the dressing on the side.6
Delicious!
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- Course > Salads
- Main Ingredient > Seafood > Shellfish > Shrimp
- Main Ingredient > Seafood > Shellfish > Crab
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Presentation > Served Cold
- Occasion > Dinner Party
- Occasion > Holiday/Event > Religious > Christmas
- Occasion > Brunch
Featured Reviews for This Recipe
From: AKillian24
On Aug 22, 2007
Suuper yummy take-to-work lunch item. I brought along some bread to toast, and wha-la: I had a great seafood lunch that didn't run all my coworkers out with the smell. I also used FF mayo and added some romaine lettuce slices for substance.
From: Couple in Chester County
On Jul 18, 2007
Wonderful. Simple to make. For two people we used 1/2 pound of fresh Maryland jumbo lump crabmeat which was plenty. Served with local corn on the cob and a nice CA white wine. Jersey blueberries for desert. Hard to beat.
From: Michelle S.
On Jun 9, 2007
This is by FAR the best Shrimp Louis I have ever had. The flavors are mouthwatringly good and it is SO easy to prepare. This from now on the only Louis recipe I will make. This time I made it with shrimp, but I cannot wait to try it again with crab. The flavors were singing in my mouth while I ate it.
From: kiwidutch
On Jul 2, 2006
I made this for a buffet luncheon meeting and it was good... people weren't raving about it, but it was disappearing steadily I would certainly be making this again and will be adding it to my handwritten family cookbook... Please see my rating system, a wonderful 4 stars Thanks !
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