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Keyport Mother’s Day Crab Louie

Our Crab Louie salad is not only delicious but also visually stunning, making it the perfect dish to serve on Mother’s Day.

Ingredients

Dressing
  • 1 cup mayonnaise
  • 3 tablespoons ketchup
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped chives
  • 1 tablespoon coarsely chopped Italian flat-leaf parsley
  • 1 garlic clove, minced
  • 1 teaspoon Tabasco
  • 1/4 teaspoon prepared horseradish
  • Salt and freshly ground pepper
  • 1 tablespoon sweet pickle relish, drained
  • Optional: for a spicier dressing add chili sauce or add extra horseradish
Salad
  • 3/4 pound asparagus
  • Two 6-ounce romaine hearts, cut crosswise 1/2 inch thick
  • 4 large radishes, thinly sliced
  • 4 medium tomatoes, cut into wedges (optional)
  • 4 hard-cooked eggs, cut into wedges
  • 1 pound crabmeat, preferably Dungeness
  • Black olives for garnish
Directions
  • To make the dressing, add all ingredients except for the sweet pickle relish to a food processor. Process until smooth, then add in the relish. Transfer to a serving dish.
  • In a medium saucepan of boiling salted water, cook the asparagus until just tender, 3 minutes. Drain and cool.
  • Arrange the romaine, radishes, tomatoes, eggs, and asparagus on a platter. Top with large chunks of the crabmeat and serve, passing the dressing at the table.