Louie Dressing

Louie Dressing is the perfect topping for a Crab or Shrimp Louie. This recipe is easy to make. Chill before topping your Crab Meat or Shrimp Meat. Simply enjoy!

Louie Dressing
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Prep Time
5 minutes
Prep Time
5 minutes
Louie Dressing
Print Recipe
Prep Time
5 minutes
Prep Time
5 minutes
Ingredients
Servings:
Recipe Notes

In a medium bowl, whisk together dressing ingredients until well combined. Refrigerate until ready to serve.
That's it! Now it's time to make you salad and enjoy!!

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Creamy Crab Cheesecake

Two of my favorite things are Dungeness Crab and Cheesecake combined to make this Creamy Crab Cheesecake!  Can you imagine what a delicious combination this is?  Easy and tasty appetizer for your next party.  Containers of Dungeness Crab Meat are ideal for this recipe.  Or if you’d prefer, you can buy live or cooked crabs and pick your own meat.  What makes this Crab Cheesecake so creamy is the combination of the sour cream and cream cheese!  Make a day ahead of your party.

Creamy Crab Cheesecake
Print Recipe
Combination of my favorite things - Dungeness Crab Meat and Cheesecake!
Servings Prep Time
20 appetizers 30 minutes
Cook Time
35-50 minutes
Servings Prep Time
20 appetizers 30 minutes
Cook Time
35-50 minutes
Creamy Crab Cheesecake
Print Recipe
Combination of my favorite things - Dungeness Crab Meat and Cheesecake!
Servings Prep Time
20 appetizers 30 minutes
Cook Time
35-50 minutes
Servings Prep Time
20 appetizers 30 minutes
Cook Time
35-50 minutes
Ingredients
Servings: appetizers
Instructions
  1. Preheat oven at 350.Combine crushed crackers and butter in a bowl. Press into the bottom of a greased springform pan. I use 9 in springform pan. Place on a cookie sheet. Bake at 350 for 10 minutes. Cool on a wire rack. Lower oven to 325. Beat cream cheese and 1/4 cup of sour cream until smooth. Add eggs and beat until combined. Add the onion, lemon juice, seafood seasoning, hot sauce, and pepper. Beat until blended. Fold in the crab meat. Bake for 35-40 minutes or until center is almost set. Cool for 10 minutes. Carefully loosen with a knife. Coole for 1 hour. Spread with 1/2 cup of sour cream. Refrigerate overnight. Remove pan sides. Bring to room temperature for about 30 minutes before serving. Serve with crackers or sourdough baguette slices.
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Shrimp Avocado Salad

Shrimp Avocado Salad is the perfect heat buster.  There was a hurricane coming up from Baja Mexico over the weekend.  The weather heated up.  High humidity which we are not used to started heating things up early.  In fact, when I got up at 3 am it was already 62 degrees in San Francisco.  Under those circumstances I only wore a t-shirt and 1 sweatshirt; instead of wearing 5 layers like normal.

What to cook for dinner when everyone is hot and sticky?  I didn’t want to turn on the stove or the oven.  A salad would be the perfect solution.   I began mentally checking off the ingredients I had in the refrigerator at home.  No need to head to the grocery store.  Cooked prawns were in the freezer at home which I had been looking at for a week.  All I had to do was defrost them after work.

Needless to say I got home and forgot all about defrosting the prawns (large shrimp).  I fixed a sprinkler head, someone’s computer, unloaded the dishwasher, and played with the dog before I realized I forgot to take the prawns out of the freezer.  No worries I put them in the colander and rinsed them with cold water while I prepped the rest of the ingredients.  The Shrimp Avocado Salad was a big hit.  Delicious tasting and cool.  The weather today has cooled off at least 15 degrees.    My Mom used to make this salad all the time as I was growing up minus the Shrimp.  I love how all the vegies meld together after sitting in the Balsamic Vinegar.  Dip some sourdough into the bottom of the bowl!

Shrimp Avocado Salad
Print Recipe
Servings Prep Time
3-4 people 15 minutes
Servings Prep Time
3-4 people 15 minutes
Shrimp Avocado Salad
Print Recipe
Servings Prep Time
3-4 people 15 minutes
Servings Prep Time
3-4 people 15 minutes
Ingredients
Servings: people
Instructions
  1. Mix together the red onions, olive oil, balsamic vinegar, and lemon juice. Next chop up the rest of the ingredients and mix together with onion mix. Chill before serving.
Recipe Notes

Due to the size of the prawns, I only used half the bag for another night.  Since the tail was on the Shrimp, I cut the Shrimp into thirds.  Perfect size for my salad.

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