Louis Dressing (Bold & Tangy) — The Star of the Seafood Louie Salad
When it comes to iconic West Coast dishes, few can match the timeless elegance of the Seafood Louie Salad. Chilled seafood, crisp lettuce, creamy avocado, hard-boiled eggs, and a zippy, rosy-pink dressing — it’s a combination that feels both retro and refreshingly modern. And while the salad itself is a beauty, the true star is the Louis Dressing.
Today, we’re focusing on the dressing itself — a versatile, make-ahead recipe you can pair with much more than seafood. I’ve also included the salad’s history so you can impress your guests with a little culinary trivia while they enjoy their meal.
A Bite of History: The Louis Salad
The origins of the Seafood Louie Salad date back to the early 1900s, and like many great recipes, its birthplace is still debated. Some say it was created at Solari’s Restaurant in San Francisco, others credit the Davenport Hotel in Spokane, Washington, and still others point to the Olympic Club in Seattle.
What we do know is that by the 1910s and 1920s, the “Louie” (sometimes spelled Louis) had become a West Coast menu staple, especially in California’s coastal cities. Traditionally made with fresh Dungeness crab, the salad quickly gained variations using shrimp or a combination of both.
At the heart of it all is the dressing — creamy, tangy, and just a little spicy — the perfect foil for delicate seafood. Early versions often included mayonnaise, chili sauce, lemon, and minced green onion, but home cooks and chefs alike have adapted it to suit their own tastes over the decades.
Louis Dressing
Ingredients
- 1 cup mayonnaise
- 1/2 cup ketchup
- 2 tbsp prepared horseradish (adjust to taste — more if you like heat)
- 2 tsp Dijon mustard
- 1½ tbsp lemon juice (fresh)
- 1 tsp lemon zest
- 1 tbsp finely minced shallot or green onion
- 1 tsp Worcestershire sauce
- 1/2 tsp paprika
- 1/4 tsp kosher salt, more if needed to taste
- ¼ tsp tsp freshly ground black pepper
- Pinch of cayenne pepper (optional)
Instructions
- In a bowl, whisk mayonnaise, ketchup, Dijon, lemon juice, and zest until smooth.Stir in shallot, horseradish, Worcestershire, paprika, cayenne (if using), salt, and pepper.Taste and adjust — more horseradish for heat, more lemon for brightness, more salt or pepper if desired.Chill at least 30 minutes before serving.
Quick Louis Dressing Shortcut
- If you’re short on time, mix equal parts cocktail sauce and mayonnaise for a faster, milder version.
Serving Ideas
- Seafood Louie Salad – Pile chilled crab or shrimp on crisp lettuce with hard-boiled eggs, tomato wedges, avocado slices, and a generous drizzle.Shrimp or Crab Cocktail – Use as a creamy dip instead of cocktail sauce.Veggie Platter – Pair with asparagus, cucumber slices, and cherry tomatoes.Seafood or Turkey Sandwiches – Spread on bread for an instant upgrade.