This Minnesota Crab Louie is one of those chilled seafood salads that brings back memories of summer get-togethers. I first made it on a humid June afternoon when I needed something refreshing but still hearty enough to feel like a meal. The combination of creamy dressing, tender imitation crab, and shrimp with a little kick from chili garlic sauce was exactly what hit the spot.
It’s a no-fuss kind of recipe that’s just as good for a quiet lunch on the porch as it is for serving guests at a backyard table. And the best part? It tastes like you put in way more effort than you actually did.
Why I Love Making This Dish
I’ve always appreciated recipes that let the ingredients do the heavy lifting. This seafood Louie is cool, creamy, and a little zesty, which makes it perfect for warm weather. It reminds me of the kind of salads you’d find at old-school cafés or picnics by the lake—unpretentious, fresh, and satisfying.
Another thing I love is how versatile it is. I can spoon it on crackers for a light bite, pile it on top of a salad for lunch, or tuck it into a soft roll for a quick sandwich. It’s a dish that fits into the day however I need it to.
What Goes Into It
-
Imitation Crab: I use imitation crab here, which is made from whitefish paste. It’s affordable, easy to find, and surprisingly good in cold salads like this. If I’m feeling fancy, I swap it with lump crabmeat for a more traditional flavor.
-
Shrimp: Frozen, peeled, and deveined shrimp makes this easy. I usually chop larger shrimp into smaller pieces so they blend nicely into the salad. If I’m using small shrimp, I leave them whole.
-
Crunchy Veggies: Celery, green onions, and diced bell peppers add a crisp bite that keeps the salad from feeling too heavy.
-
Lemon Juice: A little squeeze of fresh lemon brightens everything up.
-
Louie Dressing: This creamy dressing is made from mayonnaise, chili sauce, and a touch of cream. It has that classic seafood salad flavor but with a gentle heat from the chili sauce.
How I Put It All Together
-
Mix the seafood. In a big bowl, I combine the imitation crab, shrimp, celery, green onions, bell pepper, and lemon juice.
-
Make the dressing. I whisk together mayonnaise, chili sauce, and whipping cream until it’s smooth and slightly pink.
-
Toss it all. The dressing goes right over the seafood mixture, and I give it a good stir to coat everything evenly.
-
Chill. I pop the bowl in the fridge for at least 30 minutes. That short rest time lets the flavors mingle and gives the salad a refreshing coolness.
My Handy Tips
-
If I’m making this for a party, I like to prepare the dressing a few hours ahead. It thickens up a bit in the fridge and clings beautifully to the seafood.
-
For a touch more heat, I stir in a bit of chili garlic sauce, but just enough so it doesn’t overpower the creaminess.
-
If I’m using fresh shrimp, I sauté them lightly in olive oil just until pink. Overcooked shrimp can turn rubbery, so I keep a close eye on them.
-
A quick tip for imitation crab: give it a gentle squeeze with a paper towel to remove excess moisture before mixing it into the salad. It keeps the dressing from getting watered down.
Simple Swaps and Add-Ons
-
Seafood: You can use real crab, all shrimp, or even a bit of lobster if you’re going for something extra special.
-
Spices: A pinch of smoked paprika gives it a subtle depth.
-
Add-ins: Avocado chunks, sliced cherry tomatoes, or even a hard-boiled egg on top make it more filling.
How I Like to Serve It
Traditionally, Crab Louie is served over crisp lettuce with tomatoes, boiled eggs, and sometimes asparagus. I often serve it that way when I want something light but complete. Other times, I scoop it into soft rolls for seafood salad sandwiches or pile it onto crackers for a casual appetizer. It’s one of those recipes that fits into whatever the day calls for—lunch, snack, or dinner.
Storing It the Right Way
This salad keeps well for about a day in the refrigerator. I store it in an airtight container so it stays fresh and creamy. If it sits for a while, I give it a gentle stir before serving. I wouldn’t freeze it since the texture of the seafood and dressing can change after thawing.
FAQs
Can I use real crab instead of imitation crab?
Absolutely. Real lump crab will give the salad a richer flavor and more traditional taste.
What kind of shrimp works best?
I prefer medium or small shrimp for this salad. If using larger shrimp, I chop them up so they blend in well.
Can I make this ahead of time?
Yes. It actually tastes better after chilling for a few hours since the flavors have more time to come together.
Is it too spicy with chili garlic sauce?
Not at all. It gives a gentle warmth without overpowering the dressing. If you love heat, you can add more to taste.
Can I serve it without lettuce?
Of course. It works great on crackers, rolls, or as a filling for sandwiches.
Minnesota Crab Louie
Cool, creamy, and full of seafood flavor, this Minnesota Crab Louie is the perfect make-ahead salad for warm days.
Ingredients
Seafood Mixture
- 3 cups imitation crabmeat chunks
- 1 (16-ounce) bag frozen cooked shrimp, thawed, tail off, peeled, deveined, and chopped
- ½ cup celery, diced
- ¼ cup green onions, minced
- ¼ cup green bell pepper, diced
- 2 tablespoons lemon juice
Louie Dressing
- 1 cup mayonnaise
- ¼ cup chili garlic sauce
- ½ cup heavy whipping cream
Instructions
- In a large mixing bowl, combine the crabmeat, chopped shrimp, celery, green onions, bell pepper, and lemon juice. Toss gently to mix.
- In a separate bowl, whisk together the mayonnaise, chili garlic sauce, and heavy cream until smooth and fully combined.
- Pour the dressing over the seafood mixture and fold everything together until evenly coated. Chill before serving for the best flavor and texture. This salad is perfect on its own, piled onto lettuce, or served with crackers.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 399Total Fat 35gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 25gCholesterol 129mgSodium 818mgCarbohydrates 4gFiber 0gSugar 2gProtein 16g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This Minnesota Crab Louie is a simple, satisfying seafood salad that never goes out of style. It’s creamy, a little zesty, and endlessly versatile. Whether I’m serving it for a quick lunch or as a crowd-pleasing appetizer, it always feels fresh and comforting. A bowl of this chilled salad on a warm day is proof that good food doesn’t need to be complicated.
