Crab and Crawfish Salad with Spicy Louis Dressing

Crab and Crawfish Salad
Crab and Crawfish Salad. Diana Miller/Cultura/Getty Images
    20 mins
Ratings

 This seafood salad is a Cajun blend of crab and crawfish, along with vegetables and salad greens. The salad is served with a Louis (or Louie) style dressing.

The dressing is a classic combination of mayonnaise and chili sauce or cocktail sauce.

See Also
Simple Crab Salad

What You'll Need

  • Dressing
  • 1 cup mayonnaise, light or full fat
  • 1/3 cup chili sauce or seafood cocktail sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon Tabasco Sauce
  • 1 teaspoon Old Bay Seasoning
  • 2 teaspoons sweet pickle relish
  • 4 green onions, thinly sliced
  • salt and freshly ground black pepper, to taste
  • Salad
  • 1 pound jumbo lump crabmeat, chilled
  • 1 to 1 1/2 pounds crawfish tails, cooked, peeled, chilled, or about 4 to 6 for each plate
  • 1 dozen cherry tomatoes, halved
  • 1 large red onion, quartered and thinly sliced
  • 1 large red bell pepper, cut in thin strips
  • 4 hard-cooked eggs,  cut in wedges
  • torn lettuce or salad greens for serving

How to Make It

  1. In a bowl combine the mayonnaise, chili sauce or cocktail sauce, lemon juice, Tabasco, Old Bay, relish, and green onions. Add  salt and pepper as needed, to taste. Blend thoroughly; cover and chill until ready to serve. 
  2. On individual salad plates, arrange the lettuce leaves, arugula, or mixed greens. Place a portion of the  crabmeat in the center of each greens-lined plate. Arrange the crawfish tails, tomato halves, hard-cooked egg wedges, and bell pepper around the crabmeat on each plate.
  1. Cover and refrigerate the plates if not serving immediately.
  2. Serve the salad with the chilled dressing.

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