Fresh Local Dungeness Crab

A plate of Fresh Local Dungeness Crab

Many of you have heard that fresh local Dungeness Crab is finally here. And at Piedmont Grocery we have crab in our cases. So, come in and pick some up to enjoy while it is still available.

This is one local specialty that is so delicious that you don’t really need to do much to it. But, if you are looking for a tasty recipe, try this classic West Coast recipe for Crab Louie!

Crab Louie Recipe
Yields 4 to 6 servings
Adapted from Food and Wine Magazine

A traditional Crab Louie salad starts with a bed of lettuce and includes heaps of Dungeness crab. It is dressed with a creamy, pink sauce that’s too different from Thousand Island dressing.

For the dressing
1 cup mayonnaise
3 tablespoons ketchup
1 tablespoon sweet pickle relish
1 tablespoon fresh lemon juice
1 garlic clove, minced
1 teaspoon Tabasco
1/2 teaspoon Worcestershire sauce
1/4 teaspoon sweet smoked paprika
1/4 teaspoon chili powder blend
Kosher salt
Freshly ground black pepper

For the salad
3/4 pound asparagus
2 romaine hearts
1 seedless cucumber
4 large radishes
4 medium tomatoes
4 hard-cooked eggs
1 pound fresh local Dungeness Crab

Prep the vegetables
Cut the romaine hearts crosswise into 1/2-inch thick slices. Thinly slice the cucumbers and radishes. Cut the tomatoes and hard-boiled egg into wedges. Cook the asparagus until just tender (about 3 minutes) and submerge in ice water to preserve the bright green color.

Make the dressing
In a bowl, whisk the mayonnaise with the ketchup, relish, lemon juice, garlic, Tabasco, Worcestershire, paprika, and chili powder. Season to taste with salt and pepper. Allow the dressing to stand at room temperature for 15 minutes.

Assemble the salad
Arrange the vegetables on a plate or platter and top with the chunks of crabmeat. Serve the dressing on the side



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