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Crab and Shrimp Louie

Servings: 8


  • 1 pound crabmeat
  • 1 pound bay shrimp
  • 3 head iceberg lettuce
  • 24 head tomato wedges
  • 24 head cucumber slices
  • 24 head eggs
  • 24 head california black olives
  • 24 head parsley
  • 8 head lemon wedges
  • 16 ounce thousand island dressing


Baking Directions:

Start with a large oval platter and center the lettuce in an oblong shape leaving about and inch and a half boarder.

Continue by alternating the tomato, cucumber, black olive and egg, placing them around the boarder evenly.

Be sure to leave room to evenly distribute the lemon wedges around the platter.

Next spoon the dressing over the lettuce, reserving a couple of spoonfuls for the top.

Finally, crown your masterpiece with all of the crab and shrimp and put a large dollop of dressing in the center.

Garnish your platter with a large bouquet of parsley at approximately four o’clock.