Crab Louie

Crab Louie is a Pacific Ocean treasure salad. You can also substitute or combine Shrimp Meat to this salad.
You will also find the spelling for Crab Louie as Crab Louis.

Crab Louis
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Servings Prep Time
2 people 5 minutes
Servings Prep Time
2 people 5 minutes
Crab Louis
Print Recipe
Servings Prep Time
2 people 5 minutes
Servings Prep Time
2 people 5 minutes
Ingredients
Servings: people
Recipe Notes

Shred lettuce of your choice. Make a mound of lettuce on each plate. Place Crab Meat (Shrimpmeat) on the top of the bed of lettuce. Top with Louie Dressing. Arrange the tomato wedges, slices of hard boiled egg, and black olives around the outer portion of the plate. Sometimes I cut the eggs into wedges and other times as circles.

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Louie Dressing

Louie Dressing is the perfect topping for a Crab or Shrimp Louie. This recipe is easy to make. Chill before topping your Crab Meat or Shrimp Meat. Simply enjoy!

Louie Dressing
Print Recipe
Prep Time
5 minutes
Prep Time
5 minutes
Louie Dressing
Print Recipe
Prep Time
5 minutes
Prep Time
5 minutes
Ingredients
Servings:
Recipe Notes

In a medium bowl, whisk together dressing ingredients until well combined. Refrigerate until ready to serve.
That's it! Now it's time to make you salad and enjoy!!

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Shrimp Avocado Salad

Shrimp Avocado Salad is the perfect heat buster.  There was a hurricane coming up from Baja Mexico over the weekend.  The weather heated up.  High humidity which we are not used to started heating things up early.  In fact, when I got up at 3 am it was already 62 degrees in San Francisco.  Under those circumstances I only wore a t-shirt and 1 sweatshirt; instead of wearing 5 layers like normal.

What to cook for dinner when everyone is hot and sticky?  I didn’t want to turn on the stove or the oven.  A salad would be the perfect solution.   I began mentally checking off the ingredients I had in the refrigerator at home.  No need to head to the grocery store.  Cooked prawns were in the freezer at home which I had been looking at for a week.  All I had to do was defrost them after work.

Needless to say I got home and forgot all about defrosting the prawns (large shrimp).  I fixed a sprinkler head, someone’s computer, unloaded the dishwasher, and played with the dog before I realized I forgot to take the prawns out of the freezer.  No worries I put them in the colander and rinsed them with cold water while I prepped the rest of the ingredients.  The Shrimp Avocado Salad was a big hit.  Delicious tasting and cool.  The weather today has cooled off at least 15 degrees.    My Mom used to make this salad all the time as I was growing up minus the Shrimp.  I love how all the vegies meld together after sitting in the Balsamic Vinegar.  Dip some sourdough into the bottom of the bowl!

Shrimp Avocado Salad
Print Recipe
Servings Prep Time
3-4 people 15 minutes
Servings Prep Time
3-4 people 15 minutes
Shrimp Avocado Salad
Print Recipe
Servings Prep Time
3-4 people 15 minutes
Servings Prep Time
3-4 people 15 minutes
Ingredients
Servings: people
Instructions
  1. Mix together the red onions, olive oil, balsamic vinegar, and lemon juice. Next chop up the rest of the ingredients and mix together with onion mix. Chill before serving.
Recipe Notes

Due to the size of the prawns, I only used half the bag for another night.  Since the tail was on the Shrimp, I cut the Shrimp into thirds.  Perfect size for my salad.

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Prawns vs Shrimps

Prawn vs Shrimps.   You say tomatoe and I say tomato.  You come to San Francisco for a visit from your hometown of Syracuse, New York or Tampa, Florida. You sit down for a seafood meal at Fisherman’s Wharf and see the word – Prawns on the menu.  You see Shrimp Meat but you don’t see the word Shrimps and that’s what you were dead set on ordering.  Daily tourists from across the world stop in to ask us what in the world are Prawns?  I only know Shrimps, they say!

Simply put – Prawns vs Shrimps is East Coast vs West Coast terminology.  Out here on the West Coast, the fishing industry, had to differentiate between the small salad size Shrimp Meat and the Prawns. We chose to refer to any larger size Shrimps as Prawns.  Are you confused yet?  Don’t be.  On the East Coast everything is called Shrimps since the salad size is not produced out there.  Our grandfather, Tom Lazio, was the one of the first in the fishing industry on the West Coast to introduce single drag nets to harvest bay Shrimp Meat from the cold waters of the Pacific Northwest.

Shrimp Meat sizes are 350/500, 250/350, 150/250. Prawns sizes ranges from 41/50 to 6/8 pieces to the pound.   We tend to use the Shrimp Meat for cocktails, salads, and sauces. The prawns are used in main entrees.

Technically, another way to understand prawns vs shrimps is to find out where they were harvested.   Do they come from the deep ocean or off the coast of Oregon and Washington?  Often the Shrimp Meat is described as sweet tasting, delicate, and firm texture.   Bay Shrimp come fully cleaned and cooked.  Although, some Prawns are cooked most need to be cooked.  We carry headless frozen Prawns in different sizes harvested in the USA and out of the country.  The Shrimp Meat is solely harvested in the USA.  When you come in or call us we will ask if you are looking for the Bay Shrimp, the pink Shrimp Meat from the Pacific Northwest Coast or the larger size Prawns.

I love to add a Shrimp Meat salad to our Sunday family dinners.  There will always be leftovers of the salad for a week day lunch.  The Prawns I usually marinate in our Uncle Sal’s Marinade of Apple Cider Vinegar, Olive Oil, chopped Red Onion, Italian Herbs, chopped Garlic, Salt and Pepper.   Or one of my sons love Prawns in a Marinara Sauce,   Lately, since being on Pinterest I’m trying different recipes for the Prawns vs Shrimps.   I pin the ones I like to make for my family and friends.  Now that I’ve just finished thinking about Prawns vs Shrimps it’s time for me to get to the kitchen and whip up some . . .Prawns vs Shrimps!

Prawns vs Shrimps
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Prawns vs Shrimps
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