Glee’s Seafood Salad Star Platter

By Erika on May 24th, 2012 / / 2 Comments


This is an elegant  (and expensive) centerpiece salad meant for a special occasion (like New Year’s Eve!). Each lettuce leaf holds a serving of everything the salad has to offer, with the extras and overflow on the platter for seconds. In order for this salad to be successful you must use fresh ingredients of the finest quality and you must not leave anything out!


Yield: Serves 6-8

Glee’s Seafood Salad Star Platter


  • 12 LARGE long precooked red King Crab legs (DON'T use legs with claws)
  • 36 LARGE shrimp
  • 5 cups crushed ice
  • 3 cups chopped romaine lettuce, divided
  • 12 large Romaine lettuce leaves (uniform in size and perfect), washed and patted dry
  • 2 tall cans whole green asparagus
  • 1 red pepper, thinly sliced
  • 1 can of ruffled pickled beets
  • 6 hard boiled eggs shelled, cold, sliced in half, lengthwise
  • 1 pint sweet grape tomatoes
  • 1 can medium black pearl olives
  • 2 carrots, thinly sliced in 3" tall strips
  • 2 stalks celery, thinly sliced in 3" tall strips
  • 4 large avocados, sliced
  • 4 lemons, sliced

For Louie Dressing:

  • 2 cups mayonnaise
  • 1/2 cup ketchup
  • 1/3 cup sweet relish
  • 4 tablespoons finely chopped red onion
  • 2 teaspoons sugar

For cocktail sauce:

  • 1 cup ketchup
  • 1 tablespoon horseradish (according to heat you Iike)
  • 1/4 teaspoon celery seed


  1. Take crab legs gently out of the shell and lay out on cutting board. Devein shrimp bottom and top, and leave the tail on. Throw the shrimp into a large pot of unsalted boiling water until foam rises to the top of pot and shrimp are round and reddish in color around the edges. Immediately remove from heat and put under running cold water until shrimp is cooled. Set aside.
  2. Cover a large platter with crushed ice. Put half of chopped lettuce in center over ice. Fan large romaine leaves around platter over the bed of lettuce with tops at the rim. Put some chopped lettuce in each leaf (all components should fan out like a star). Lay crab legs in each leaf and then one asparagus and slice of red pepper. Place two shrimp on each leaf (arrange remaining shrimp in center of platter in a circle tails up). Arrange beets standing on edge in the center of of the leaf. Place egg halves in each leaf. Place grape tomatoes, olives, carrots, celery and remaining asparagus on leaves (arranged nicely), then lemon slices fanned out. Lastly, fan avocado around the platter and serve immediately with the cocktail sauce and Louie dressing (see directions below) in separate bowls with serving spoons. The display should be beautifully arranged in a star-like spray. Each person should remove a romaine leaf filled with everything and spoon on dressing and sauce.

Louie dressing and cocktail sauce directions:

  1. Whisk together all ingredients for each sauce in a small bowls and chill.

show comments 2 responses

  • Jody says:

    This looks wonderful..I just might have to try this wekend for a Memorial Day treat!

  • Beth says:

    This is so different and colorful. Thanks for sharing. My mother used to make a seafood salad but nothing like this, I must try.

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