Crab Louis Salad

Crab Louis Salad

Ever have one of those days when you get a lot done but you still feel like you didn't get anything accomplished? Yeah, I am having one of those days.

I should probably head out for a run later to shake off the doldrums.

But on a bright note - I had a wonderful lunch.

Crab louis salad is one of my favorites especially if there is a hearty portion of crab.

 But what pulls the salad together is the creamy dressing.

Crab Louis Salad

Serves 1

Ingredients:

2 cups of red leaf lettuce
1 hard boiled egg, peeled and quartered
1 can of crab meat
1 Tbsp of Vegenaise
1/2 tsp of Heinz chili sauce
a sprinkle of Worcestershire sauce
1 Tbsp of chopped scallions
2 Tbsp of chopped cabbage
1 Tbsp of chopped red bell pepper
Salt and pepper to taste

Dressing:

1 Tbsp of Vegenaise
1/2 tsp of Heinz chili sauce
1/4 tsp of lemon juice
1/2 tsp of water

Instructions:

Drain one can of crab meat and mix in the Vegenaise, chili sauce, Worcestershire sauce, scallions, cabbage, bell pepper and salt and pepper.

Combine the dressing ingredients and set aside. Arrange the lettuce on a plate. Spoon on the crab mixture over the lettuce and arrange the hard boiled egg around the perimeter of the plate.  Drizzle everything with the dressing.

Enjoy!

Mini crab egg rolls

Mini crab egg rolls.

I had a lot of wonton wrappers left over so I decided to make mini egg rolls this morning.

The mantu I made yesterday was so rich in flavor I know I wanted something light for breakfast.

I started off with some coleslaw mix that I nuked in the microwave for 3 minutes.

I mixed 1/2 a can of crab meat with 1 tsp of Vegenaise.

Then I got to rolling!

A little bit of the cabbage and crab mixture

Starting with the bottom corner, roll forward using the wrapper to gently tuck in the filling

Fold in each side - at this point you should wet the last corner with a bit of water and then finish rolling.

For the dog's version I left out the cabbage and put a generous portion of the crab (without any Vegenaise).

The egg rolls went onto a baking sheet lined with tinfoil and brushed with a little grape seed oil. Then I brushed the top of each egg roll with a little bit more oil.

They went into a 375 degree oven for 12 minutes and then I turned them over. They cooked for another 10 minutes and they came out nice and crunchy.

The flavor of the crab really came through in this dish which I loved. 

You can easily punch up the flavor by cooking the cabbage in a skillet with a little sesame oil, soy sauce, ginger and garlic.
If you do go with a spicier version I would recommend a sweet and sour dipping sauce or spicy mustard. 


I went with plain old soy sauce.

This would make a great appetizer to bring to a party.

And, as usual, the dogs version turned out gorgeous.

I hope everyone is having a great Wednesday!

Crab sushi

Crab nigiri.

I planned on making california rolls for lunch. Unfortunately, my avocado had other plans.

Yesterday it was sitting on top of the fridge perfectly ripe. But when I cut into it to use it for my roll, I discovered it was rotten.

A change of plans was in order so I just went with the ingredients I had on hand:

Canned crab meat, cucumber, nori sheets, white rice and Vegenaise.

I threw 1/4 cup of white rice into a pan with water and set it to simmer.

The crab contains quite a bit of water so I cut a piece of cheese cloth so I could squeeze as much water out of the crab as possible.

The crab meat after a good squeeze.

I mixed 1tsp. of Vegenaise with the crab meat and set it aside.


The cucumber was next. I peeled it, cut it in half and scooped out the seeds.

 When the rice was done I mixed in 1/2 tsp. of rice vinegar.


Then the assembly began:

Then I realized I didn't have enough rice for another roll, so I made some crab nigiri.

Happy Tuesday everyone!