Southern Seafood Louie Salad as Served at Twisted Soul Cookhouse and Pours in Atlanta, Georgia, as seen on Diners, Drive-Ins and Dives, Season 29.
Recipe courtesy of Twisted Soul Cookhouse & Pours

Southern Seafood Louie Salad

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  • Level: Intermediate
  • Total: 1 hr 45 min
  • Active: 1 hr 45 min
  • Yield: 8 servings


House Seasoning:

Mango Vinaigrette:

Apple Cider Vinaigrette:

Corn Relish:

Avocado Hoe Cakes:

Southern Poached Seafood:


  1. For the house seasoning: Combine garlic powder, onion powder and seasoning salt in a small bowl.
  2. For the mango vinaigrette: Combine mango, vinegar, honey, lime juice, ginger, salt, shallot and 1 tablespoon house seasoning in a blender. Turn blender speed to high and slowly add olive oil until blended well. Transfer to an airtight container and refrigerate until ready to use. (Vinaigrette keeps, refrigerated, up to 7 days. It's great on salads, fish and chicken.)
  3. For the apple cider vinaigrette: Combine vinegar, honey and 1 tablespoon house seasoning in a blender. With blender on high, slowly add oil until well blended. Remove and store in an airtight jar, refrigerated, for up to 3 months.
  4. For the corn relish: Combine the corn, peppers, onion, cilantro, 1 tablespoon house seasoning and 1/2 cup apple vinaigrette in a bowl. Refrigerate until ready to use.
  5. For the avocado hoe cakes: Mix together cornmeal, buttermilk, onion, oil, pepper, cilantro, eggs, avocado and jalapeno in a bowl.
  6. Add just enough frying oil to a skillet or griddle to coat the bottom and heat over medium-high heat. Drop about 2 tablespoons batter into the skillet for each hoe cake. Cook until browned, about 2 minutes, then turn and brown the other side, 2 more minutes. Repeat with remaining batter.
  7. For the Southern poached seafood: Add oil to a saute pan and heat over medium-high heat. Place shrimp in heated pan and place lobster meat in same pan, keeping shrimp and lobster in separate corners of the pan. Add crab boil seasoning, seafood seasoning and 1/2 cup water. Cook shrimp and lobster until translucent, about 2 minutes, then add crab meat, also keeping separate, and continuing to cook until heated through, about another 30 seconds. Transfer seafood to a small platter, keeping separate, and refrigerate to cool.
  8. Place about 3/4 cup arugula in the center of a plate and top with 1/4 cup corn relish. Off to the side, place 3 warm avocado hoe cakes. Atop each avocado hoe cake, place a different type of chilled seafood. Drizzle each topped hoe cake with mango vinaigrette and drizzle additional mango vinaigrette on the plate as desired. Repeat with remaining ingredients.