A seafood-centric salad made for keeping cool in Louisiana heat
As summer in Louisiana winds down, you just need something cold in your glass, something fresh on your plate, and a reason to gather in order to keep the good times going even after school is back in session. Louisiana heat is a different animal. When it’s summertime at my house, some of the heavier dishes take a back seat, and the meals become lighter, brighter and shareable. This is where blue crab shines.
Boiled blue crabs are my favorite, and I’d even venture to say I enjoy them more than boiled crawfish. When I want to cook with blue crabs, I either use some leftovers from the weekend boil, or I grab some from my local seafood market. I love its unmistakable sweetness that stands out in any dish.
This Louisiana Blue Crab Sensation Salad hits the spot. It’s crisp, citrusy and layered with fresh herbs, sweet corn and tender crab meat. The dressing is bold but balanced. The bright lemon and dash of vinegar add just enough richness to tie everything together without overpowering the entire thing. The dressing soaks into the romaine lettuce and clings to the crab, bringing every bite to life. I don’t like boring salads. I need multiple textures and flavors to be remotely interested in eating it. This salad has both texture and flavor with its cool, crisp lettuce, juicy tomatoes and sweet pops of corn topped with delicious chunks of crab.
My favorite aspect of this dish is how effortless it is. This is the type of recipe you can throw together for an impromptu lunch or add to the menu as a side for grilled meats at your next barbecue. It doesn’t require a fuss or overthinking, only fresh, seasonal flavor. Warm-weather cooking in Louisiana is a tradition. So if you’re on “sides duty” while someone else is grilling, be sure to add this one to your list. You may actually get to enjoy the cookout for a change.
Sensation Dressing:
½ cup olive oil
½ cup vegetable oil
½ cup fresh lemon juice
2 Tbsp. white wine vinegar
5 garlic cloves, smashed
1 tsp. salt
1 tsp. ground black pepper
½ cup fresh Romano or Parmesan cheese, grated
For Salad:
4-6 cups romaine lettuce,
torn into bite-sized pieces
1 cup cherry tomatoes, halved
1 cup fresh corn kernels
½ cup Italian flat leaf parsley, chopped
1 cup cherry tomatoes, halved
2 Tbsp. chopped fresh basil
2 Tbsp. chopped fresh parsley
1 cup fresh kernels (from boiled corn)
¼ cup red onion, thinly sliced
1 (8-oz.) container jumbo lump crabmeat, picked free of shell (or 8 oz. crabmeat from boiled blue crabs)
Squeeze fresh lemon juice.
Press garlic cloves using a garlic press.
Combine lemon juice, garlic, vegetable oil, and white wine vinegar in a blender and blend until smooth.
Pour into a jar with a tight-fitting lid and refrigerate.
Slice or tear romaine lettuce into small, bite-sized pieces and place in a large bowl. Add chopped parsley, basil, corn kernels, and sliced red onions and toss.
Grate cheese and set it aside. Refrigerate lettuce mixture until ready to serve.
Remove lettuce mixture from refrigerator and gently fold in crabmeat and tomatoes.
Immediately prior to serving, shake dressing well and pour ½ cup dressing over salad in bowl, and toss well to coat. Refrigerate for 15 minutes before serving for a crisp/chilled crunch.
Plate salad on individual plates, and top with Romano cheese and cracked black pepper.
Serve immediately.
Makes 4-6 servings.
