Recipe: Crab Louie Salad
One of my all-time favorite salads is definitely the Crab Louie--it is so decadent and feels totally fancy! I only ever eat it when I'm on vacation at the beach somewhere, so the other day I thought, why not make it for myself at home? Crab season is winding down, so Rob and I ran to the market in our neighborhood and picked up some Dungeness crab meat and threw together these beautiful salads (as well as a couple fresh crab sandwiches) and had a really lovely weekend lunch together.
Butter lettuce is one of my favorite lettuces ever--it's crisp but soft in texture and has a really nice silkiness that I can't get enough of. I like to leave it whole on the plate and cut it up as I go. Crab Louie salads really incorporate all of my favorite veggies (radishes, tomatoes, cucumber, and avocado) with hard-boiled eggs and crab meat, two of my favorite proteins.
You could also add some lightly steamed asparagus if you wanted, but I like mine without, especially when I'm pairing it with white wine. As usual, we reached for a bottle of La Crema--the Monterey Chardonnay is perfect with this dish (and the crab sandwich, too--find the recipe on the La Crema blog today).
Crab Louie Salad (serves 2)
- 1 small head of butter lettuce, washed and removed from stem
- 1/4-1/2 pound of Dungeness crab meat
- 1 medium avocado
- 1 medium Roma tomato
- 1-2 hard boiled eggs, peeled and halved
- 2-3 radishes, sliced thinly
- 1/2 of a large cucumber, quartered
- 1/4 cup mayonnaise
- 1-2 tablespoons ketchup
- 1 dash of hot sauce (Tabasco would be best)
- 1/8 teaspoon smoked paprika
- 1/8 teaspoon chili powder
- Salt and pepper, to taste
- Divide and arrange lettuce, vegetables, hard-boiled egg, and crab on two plates to your liking.
- In a small bowl mix mayo, ketchup, hot sauce, paprika, chili powder, and some salt and pepper. Serve overtop or on the side of the salads. Serve immediately.
This post is brought to you in partnership with La Crema.