We're having unseasonably warm temps this first week of June in Phoenix. The house central air is on 74 degrees 24/7. However my south facing office stays warm, even with three fans going.
My husband's recent trip to the Northwest and his old stomping grounds, inspired a chilled seafood dinner and tonight is the perfect opportunity to prepare it!
Crab Louie is a recipe that's been around since the turn of the century.
A typical Crab Louie salad consists of:
Hard boiled eggs,
Served on a bed of Iceberg lettuce with a Louie dressing based on mayonnaise and chili sauce on the side.
Here's the price of Dungeness crab in Bothel, Washington two weeks ago.
And this is a native Crab Louie salad served by terrific friends on Whidbey Island. The shrimp and crab are fresh!
Here's our land-locked Arizona version (where Dungeness crab costs $19.00 a pound).
We used frozen shrimp (no tails-ready in ten minutes), and canned crab meat.
Hard boiled eggs
Garbanzo beans (that Italian touch!)
Thousand Island Dressing
Tina Radcliffe lives in Phoenix, Arizona where there are two seasons: hot summer and cold summer.
Her 2015 Love Inspired release, Safe in the Fireman's Arms is a 2016 Bookseller's Best Finalist as well as a 2016 Holt Medallion finalist. You can get your copy here.