Skip to main content
OREGON STATE UNIVERSITY
Open search box
Oregon Sea Grant
Toggle menu
Go to search page
Search Field
Exit Search
About
Extension
Education
Research
Fellowships
Directory
Diversity
Make a Gift
About
Extension
Education
Research
Fellowships
Directory
Diversity
Make a Gift
Little Gem Louie Salad with Pink Shrimp and Dungeness Crab
Home
Where to Buy
Recipes
Oregon Seafood Options
Little Gem Louie Salad with Pink Shrimp & Dungeness Crab
Featured: Pink Shrimp & Dungeness Crab
Chef Mona Johnson and Chef Jaret Foster, Tournant
Ingredients
Dressing
1 ½ cups mayonnaise
⅓ cup ketchup
1 small shallot, minced
2 tablespoons chopped pickles (try any combo of pickled asparagus, green beans, garlic scapes
or cornichons)
1 garlic clove, grated on a microplane
1 tablespoon chopped fresh parsley or tarragon
1 tablespoon chopped fresh chives
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce such as Crystal or Tabasco
1/2 teaspoon smoked paprika
Juice of half a lemon
Salt and fresh pepper to taste
Salad
3 dense, compact heads of Little Gem lettuce, bases trimmed and halved lengthwise
1 ½ cups Oregon pink shrimp
1 cup Oregon Dungeness crab
¼ cup julienned watermelon radish (optional)
Juice of half a lemon
Flaky salt
Edible flowers and/or chopped chives for garnish
Instructions
Make the dressing by whisking together all the ingredients. Taste and adjust with more salt or acid if needed.
Arrange Little Gem halves on a round platter in a circle, cut sides up, and stem ends facing the center. Sprinkle with flaky salt.
Spoon dressing over, lavishing each lettuce head with a generous amount.
Evenly distribute shrimp and crab over lettuce halves.
Scatter julienned radish on top (if using) and squeeze over the juice of half a lemon.
Garnish with a final flourish of flaky salt, edible flowers and chopped chives.