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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 our
limit or at least enough for a big feed, we would take the
Dungeness crab back
to our campsite, boil them in a pot of sea water then crack them
open. I
always brought my bread machine along for fresh French bread,
two of our grandsons, Rick and Rolly, could each eat a whole loaf!
My daughter in law Laurie always made the most wonderful
dressing... 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
www.finedinings.com
Lettuce, sliced 1/4-inch thick
Fresh Dungeness crabmeat
Cucumber, peeled, seeded, diced finely
Tomatoes, seeded, diced finely
Green onion, sliced
paprika
Fresh chives for
garnish
Layer in stemmed glasses lettuce, crabmeat, cucumber, tomato
and green onion. Top with 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.
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 ingredients together, cover and chill for flavors to develop.
Wine Recommendation: Chardonnay; Fume Blanc
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