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.
From Wikipedia:
A typical Crab Louie salad consists of:
Crab meat,
Hard boiled eggs,
Tomato,
Asparagus,
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.
Along with:
Romaine lettuce
Onions
Tomatoes
Hard boiled eggs
Sliced olives
Avocado
Cheddar cheese
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.
