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When
we lived in Oregon we had the most fun taking our boat and
camper to the
coast and crabbing at Nehalem Bay,
we usually always got the limit allowed or at least enough for a big feed.
We would take the freshly caught Dungeness crustaceans
back
to our campsite,
boil them in a pot of sea water then crack them open;
one crab would yield approximately a 1/4 cup.
I
always brought my bread machine along in our RV to make fresh French
bread. Two of our grandsons Rick Bucholz and Rolly Bucholz could each eat a whole
loaf slathered with lots of melted butter!
My daughter in law Laurie always made the most wonderful
Thousand Island dressing...
We had all kinds of chopped fresh vegetables for everyone to build a Crab Louie
salad of their choice. We'd open a chilled bottle of Chardonnay and
enjoy a delicious meal
see
more of my
Salads
with photographs
Crab
Louie Salad
recipe and photograph by
Peggy Bucholz for www.finedinings.com
Lettuce, sliced 1/4-inch thick
Fresh Dungeness crabmeat
Cucumber, peeled, seeded, diced finely
Tomatoes, seeded, diced finely
Green onion, sliced
Celery, diced finely
paprika
Fresh chives for
garnish
Layer in stemmed glasses or on a plate, lettuce, crabmeat, cucumber, tomatoes, green onion
and celery. Top with Thousand island dressing, dust with paprika, add chives and
serve as a salad course for an elegant dinner party or serve in a large bowl for a
luncheon with wedges of hard-boiled eggs, julienne green bell peppers, sliced
black olives and fresh French bread.
Thousand Island Dressing
1 cup mayonnaise
1/4 cup Chili Sauce
1/4 cup green pepper,
chopped finely
2 tablespoons green onion, sliced
1 teaspoon fresh lemon juice
1/4
cup heavy cream, whipped to soft peaks
Salt and pepper, to taste
Mix
first 5 ingredients together, fold in whipped cream. Cover and chill for flavors to develop. Serve
over a Crab Louie salad.
Wine Recommendation: Chardonnay; Fume Blanc,
Sauvignon Blanc
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