Crab Louie Salad

Have you experienced the crab hut dining hype?  Have you tried Crab Hut, Boiling Crab, CrawDaddy, or something similar?  It’s quite tasty.  Whenever we have visitors we take them to Boiling Crab.  My in-laws were in town watching Eva while I was away on a business trip and when I returned they decided they wanted Boiling Crab for dinner.  Dungeness crabs are in season right now and local to the Bay Area, so they and the hubs ordered that, while I ordered shrimp.  Dungeness crabs are pretty big.  The average size of these crabs start  2 pounds.  For a girl who loves her blue crabs, that’s about 6-8 blue crabs! Since these crabs are so massive, they didn’t end up finishing them, so we took out the meat and saved it for later.  I was trying to figure out what I wanted for lunch one day and knew I wanted to have a salad (trying to eat healthy).  Then I remembered  I had a Dungeness Crab Louie salad while on my work trip so I decided to make something similar.  Like most recipes on this blog, it’s not the exact recipe for Crab Louie; however, it is my take on the recipe.  The salad is pretty easy to assemble after you’ve taken all the meat out of the crab shell.  But you could always go the easy route and buy lump crab meat.  🙂  Any kind of crab meat will do.  You could do imitation crab meat if you’d like, blue crab (my FAVE!), dungeness, or stone crab, etc.

NESSA’S CRAB LOUIE SALAD

INGREDIENTS

Crab meat, shredded
Mayonnaise (I used light)
Greek Yogurt (I used nonfat)
Olive Oil
Sriracha (optional)
Celery, diced
Lemon juice
Salt & Pepper
Romaine lettuce
Avocado, chopped
Tomato, chopped
Cucumber, chopped

DIRECTIONS

In a bowl, mix together the crab meat, mayonnaise, greek yogurt, olive oil, celery, and lemon juice.  Season with salt and pepper.  Taste to determine if the seasoning is to your liking.  If necessary, add more of  an ingredient until its seasoned to your liking.  If you’d prefer, add the sriracha at this time, depending on how spicy you would like it.  Set aside the bowl.  Note:  I used about 1/4 tbsp of mayonnaise, 1/4 tbsp of olive oil, and 1 tbsp of greek yogurt for one portion size.  I wanted it creamy but not overly dressed.  

In a salad bowl, assemble the chopped romaine, avocado, tomato, and cucumber.  Squeeze lemon juice over the salad and drizzle with olive oil.  Then season with a pinch of salt and pepper.  Top with crab salad.

Halfway through eating the salad I remembered a recipe that I saw on A Beautiful Mess, that was called Sushi Salad.  I had nori seaweed sitting in my pantry, so I took it out and started placing my salad into my nori, like it were a filling.  It was almost like a carb-free California roll.  Quite tasty might I add.

Yum!

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