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If you love Marinduque and want to contribute articles to this site, please do so. My contact information is in my profile. The above photo was taken from the balcony of The Chateau Du Mer Beach House, Boac, Marindque, Philippines. I love sunsets. How about you? Please do not forget to read the latest national and international news in the right side bar of this blog. Some of the photos and videos on this site, I do not own. However, I have no intention on infringing your copyrights. Thank you and Cheers!

Tres Reyes Island view of the Marinduque Mainland

Monday, December 9, 2013

Garden Salad with Dungeness Crab

I was looking for the easiest recipe for garden salad with crab meat the other day. I found this recipe ( Food network) called the New Orleans Style. However, this is similar to my wife's recipe of Crab Louie salad.
My wife has the same recipe without the green onions and the olives.( a much simpler recipe)

1 head iceberg lettuce, cored and cubed
1 pound lump crabmeat, picked over for shells and cartilage
1/2 cup chopped yellow onions
1/2 cup chopped celery
1/2 cup roughly chopped pimiento-stuffed green olives (about 8 large)
2 tablespoons chopped green onions
2 tablespoons chopped parsley
2/3 cup olive oil
1/3 cup red wine vinegar
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

In a large bowl, combine the lettuce, crabmeat, onions, celery, olives, green onions, and parsley. In a small bowl, combine the oil, vinegar, garlic, salt, and pepper, and whisk to blend. Pour over the crabmeat mixture. Toss gently to coat, being careful to not to break up the crabmeat lumps. Adjust seasoning, to taste.

Refrigerate until well chilled and the crabmeat is marinated, at least 2 hours. Serve.

Reference: http://www.foodnetwork.com/recipes/emeril-lagasse/new-orleans-style-crabmeat-salad-recipe/index.html?oc=linkback

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