December is a busy month for us. Not only do we have many planned holiday celebrations with friends and family, it is also my husband Jim’s birthday! This year, for his birthday dinner, we got to go to one of our favorite restaurants – The Restaurant at Wente Vineyards.
We consistently have a wonderful dining experience here and I always leave inspired to recreate a dish or two at home!
This time we shared two seasonal offerings – the crab louie and their “pheasant for two”which was paired with a bottle of their Nth Degree pinot noir. The pinot was a lucky treat because the Nth degree label is a members only label. Both dishes were outstanding; neither Jim nor I have ever had pheasant before and it was delicious… kind of a combination of turkey and chicken in flavor. The breast meat was wrapped in prosciutto and the dish was served with some wonderfully carmalized brussel sprouts and baby potatoes. Both of us were left wondering why we don’t see pheasant more often on menus!
Whenever there is crab on the menu I have to order it and the flavors in the crab louie were bright and fresh! It was supposed to come with tempura avocado, but being that I am gluten free, the chef substituted regular avocado. This dish was one that I knew that I had to recreate at home!
I had an opportunity to recreate the salad last night as we celebrated Christmas early with my parents… which means, that you have the opportunity to make this in time for your holiday celebrations! Enjoy!
Holiday Crab Louie
- 1 cup mayonnaise
- 3 tablespoons ketchup
- 1 tablespoon sweet pickle relish
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced
- 1 teaspoon Tabasco
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon sweet smoked paprika
- 1/4 teaspoon chili powder
- Salt and freshly ground pepper
Pickled Red Onions
- 1/2 cup apple cider vinegar
- 1 tablespoon sugar
- 1 1/2 teaspoons kosher salt
- 1 red onion, thinly sliced
- two romaine hearts, cut cross wise
- 4 hard boiled eggs, cut into quarters
- 1 pound crabmeat
- 1 whole avocado, cut into slices
- Half a lemon (to squeeze over crab)
For the Dressing:
In a bowl, whisk the mayonnaise with the ketchup, relish, lemon juice, garlic, Tabasco, Worcestershire sauce, paprika and chili powder and season with salt and pepper. – I made this 1 day ahead so the flavors could blend.
For the Pickled Onions:
Whisk first 3 ingredients and 1 cup water in a small bowl until sugar and salt dissolve. Place onion in a jar; pour vinegar mixture over. Let sit at room temperature for 1 hour.
For the Salad:
Toss the romaine in the Louie dressing so that it is lightly dressed. Arrange the romaine, pickled onions, eggs and avocado on a platter. Squeeze the lemon juice over the crab and toss. Top the romaine mixture with large chunks of the crabmeat, and then top that with the micro greens and serve.