Louisiana Seafood Salad | Louisiana Kitchen & Culture
louisiana.kitchenandculture.com
Fresh Gulf shrimp, tangy Dijon mustard dressing, and succulent crab meat in a vibrant Louisiana Seafood Salad. Serves 4. Perfect for seafood lovers!
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Cooking tools:
- Pot
- Stove
- Mixing bowl
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- Serving bowl
- Individual chilled plates
- Ramekin
- Cup
- Kitchen scale
- Colander
- Chef's knife
- Cutting board
- Grater
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- Measuring spoon
- Measuring cup
- Plate
- Serving platter
- Airtight container
- Plastic wrap
Ingredients
- 2 quarts water
- 4 tablespoons liquid crab boil
- 2 pounds large raw Gulf shrimp
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1/4 cup orange juice
- 1 tablespoon lemon juice
- 1 teaspoon sugar (or stevia)
- 1 cup extra virgin olive oil (more if needed)
- Kosher salt
- Freshly ground black pepper
- 1 lb jumbo lump, Louisiana blue crab meat
- 2 cups spring mix lettuce greens
- 2 cups spinach leaves, stems removed
- 2 cups chopped iceberg lettuce
- 1 cup thinly julienned carrots
- 1 cup cherry tomatoes
- 1 lb packaged Louisiana crawfish tails
- 1 lb Louisiana blue crab claws, cooked and shelled
- 2 lemons, quartered
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Louisiana Seafood Salad | Louisiana Kitchen & Culture
louisiana.kitchenandculture.com