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I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

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Friday, January 15, 2010


Seattleites say the original Crab Louis was invented by a chef at the grand old Olympic Hotel in Seattle. Some disagree about the correct ingredients for this dish, arguing for and against hard-cooked eggs, sweet pickle relish, and chopped black olives.

Louis Dressing:
1 cup mayonaise
1/4 cup chili sauce
3 tablespoons chopped black olives
2 tespoons minced fresh parsley
1 teaspoon minced green (spring ) onion
1/2 teaspoon Worcestershire sauce
1 tablespoon fresh lemon juice
1 teaspoon cider vinegar
1 to 2 dashes Tabasco sauce
2 tablespoons sweet pickle relish
salt to taste
Combine all dressing ingredinets, blending well. Set aside.

4 heaping cups iceberg or butter lettuce, cut in bite-size pieces
4 large whole lettuce leaves
1 lb. fresh or frozen Dungness crab body and leg meat
4 hard-cooked eggs, cut in half
12 tomato wedges
12 cooked asparagus spears or cumcumber slices
12 pitted ripe black olives
4 lemon wedges
4 Italian parsley sprigs
Place the lettuce leave on 4 individual chilled plateds. Divide the shredded lettuce among the lettuce leaves and top with crab meat. Divide the cooked eggs, tomato wedges, asparagus or cumcumber slices and black olives among the salads. Garnish with lemon wedges and parsley sprigs. Pass the dressing on the side.
Serves 4.

"Since the beginnning, the Pacific Northwest has been known for its beauty and its food. The diverse landscapes-ocean beaches and inland coves, steaming volcanos and rolling hillsides thick with wheat, rain forest moss and desert tumbleweed-provide an equivalent diversity of great food."-from 'Pacific Northwest The Beautiful Cookbook

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