Crab Louie

Contest

Featured Recipe

Created by recipes

27-6 Winter Issue
Entertaining the Bakersfield Way

There’s no more perfect combination of flavors and textures. What could be better? You can even combine it with a plate of insaccati (cured meats) such as prosciutto, and Italian cheeses.

Description

28-2 Man Issue
Quick Bites

When we challenged Mark Huggs, owner of 24th Street Cafe, to whip up a special dish just for our readers, we had no idea he had such a sense of humor.

Ingredients

Dressing

1 tbsp. fresh lemon juice
1 garlic clove, minced
1 cup mayonnaise
3 tbsp. ketchup
1 tbsp. sweet pickle relish
1 tsp. Tabasco
1/2 tsp. Worcestershire sauce
1/4 tsp. sweet smoked paprika
1/4 tsp. chili powder
Salt and freshly ground pepper

Salad

1 lb. crab meat, preferably Dungeness
3/4 lb. asparagus
Two 6-oz. romaine hearts, cut crosswise 1/2 inch thick
One 6-oz. seedless cucumber, thinly sliced or cut into spears
4 large radishes, thinly sliced
4 medium tomatoes, cut into wedges
4 hard-cooked eggs, cut into wedges

Methods/steps

First, prepare the dressing. In a bowl, whisk the mayonnaise with the ketchup, relish, lemon juice, garlic, Tabasco, Worcestershire sauce, paprika, and chili powder. Then, season with salt and pepper. Let stand at room temperature for 15 minutes. While the dressing is standing, assemble the salad.
Fill a medium saucepan with salted water. Bring to a boil and then cook the asparagus until tender. It usually takes about three minutes. Then drain and cool.
Arrange the lettuce, cucumber, radishes, tomatoes, eggs and asparagus on a platter in a decorative fashion. Top with large chunks of the crab meat and serve with dressing on the side.