Crab Louie may have its origins in San Francisco, CA, Portland, OR, or Spokane, WA, each place has a story to prove it. Anyway. Pacific Northwest-ish it is. Plus we have our iconic Louie Louie rock ‘n’ roll tune, written by Richard Berry, popularized by the Kingsmen in the 1960’s. Now it’s played at every Mariner’s game and many a dance party. There was a campaign to make it the Washington state song. Alas.
But the culinary Louie is a crab salad. Traditionally, it’s made with Dungeness crab, along with hard boiled eggs, avocado, cucumber, tomatoes, loads of lettuce, lemon wedges on the side, maybe an olive, sweet peppers . . . use Oregon shrimp instead of crab and almost any vegetable as long as, and this is crucial, you dress it with Thousand Island Dressing. Tradition.
Make lemon vinaigrette if you must, but know that that particular Louie is a renegade, living on the culinary edge. Just saying.
The other must. Assemble ingredients on a plate and then drizzle each serving with some dressing – extra on the side. This is not a salad to be tossed around.
Shrimp Louie Recipe
Ingredients: 1 # Oregon shrimp and/or Dungeness crab, rinsed and refrigerated until time to serve/ 4 hard boiled eggs, quartered/ 16 Cherry tomatoes cut in half/ 2 small-medium cucumbers, diced/ Chopped parsley or basil is a nice finish, optional.
Thousand Island Dressing: 1 C mayonnaise, ¼ C ketchup, 2 T cocktail sauce or 1 T Sriracha, 1 t horseradish (or more), 1 T lemon juice, ¼ C finely chopped sweet pickle. Stir together and refrigerate until ready to use. Adjust dressing ingredients to taste.
Place a bunch of lettuce on each plate and then assemble remaining ingredients on top. Serve dressing on the side and rock this iconic PNW salad.