Crab Lovers’ Crab Louie

🦀 🧡 Crab Lovers’ Crab Louie 🧡 🦀

Fabulous Dungeness Crab & Louie Dressing are the stars of this show. Tomato wedges, asparagus spears, cucumber slices, and hard boiled eggs definitely need not apply. 👎

This is a Crab Lover’s Crab Louie Salad. Cold crunchy shredded iceberg lettuce is lightly dressed with the terrific Louie Dressing, then a giant mound of Dungeness leg and shoulder crabmeat is piled on top. More dressing, a sprinkle of chopped chives and cracked black pepper. That’s it. Maybe a squeeze of lemon. It’s simply scrumptious with no rubbery eggs nor off-peak vegetables to distract from that stellar gift from the sea.

Apparently, no one can agree on the origins of the Crab Louie, but it is widely known that it is from the West Coast – San Francisco, Portland, and Seattle all have claims to the recipe. That being said, a bold wine pairing from the West Coast is in order. Here we serve the salad with Rombauer Vineyards 2022 Carneros Chardonnay.

The rich and buttery characteristics of many California Chardonnays complement the sweetness and delicate texture of crab meat. The wine’s acidity can also help cut through the richness of the creamy dressing. Rombauer is famous for its complex aromas, intense fruit flavors, and lively acidity.

Crab Lover’s Crab Louie Recipe

Louie Dressing

• 1/2 c. mayonnaise (like Best Foods)
• 3 T. chili sauce (like Heinz)
• 2 t. lemon juice
• 2 t. worcestershire sauce
• 2 T. bread & butter pickles, finely chopped
• 2 T. black olives, finely chopped
• 1/4 c. shallot, finely chopped
• salt and pepper to taste

Combine all ingredients and refrigerate for at least one hour to chill and meld flavors. Stir again before serving.

Crab Louie Salad

• cold dungeness crab clusters
• iceberg lettuce, shredded
• fresh ground black pepper
• chives, chopped
• lemon wedges
• tabasco sauce

Dungeness crab is a West Coast favorite for its sweet, delicate flavor. Because Dungeness crab is extremely perishable when raw, the crabs have been pre-cooked, and they are ready to eat. Crack open and remove leg and shoulder meat from the shells.

Toss lettuce with the dressing. Arrange lettuce in the middle of a chilled plate. Arrange crabmeat in the center, in a nice big pile. Ladle some dressing over the crab. Grind pepper over the salad. Finish with a sprinkling of chives.

Serve with lemons, extra dressing, and a little bottle of Tabasco on the side. A loaf of San Francisco sourdough bread with butter is a perfect accompaniment.

Recipe inspired by San Francisco’s Swan Oyster Depot Crab Louie.

🌸 Haviland Limoges Louveciennes 🌸

Haviland Limoges Louveciennes is a specific line of fine porcelain dinnerware produced by Haviland & Co., a renowned French porcelain manufacturer. The Haviland company has a long history, dating back to the 19th century, and is known for its high-quality Limoges porcelain.

The Louveciennes pattern likely takes its name from the French town of Louveciennes, known for its association with art and culture. Haviland Limoges Louveciennes dinnerware typically features delicate and intricate hand-painted designs. The patterns include floral motifs, gold accents, and other decorative elements that are characteristic of fine Limoges porcelain.

Haviland & Co. has created numerous patterns over the years, and each one may have its unique design, making Haviland Limoges dinnerware highly collectible. The company is known for its commitment to craftsmanship and attention to detail, contributing to the reputation of Haviland porcelain as a symbol of elegance and luxury.

🦀🦀 More Dungeness 🦀🦀

Chilled Zucchini Soup with Dungeness Crab here

Dungeness Crab Nigiri here

Dungeness Crab and Avocado Rice Bowl here

Fire-Roasted Aguachile with Spot Shrimp and Dungeness Crab here