Fresh crab 790 xxx
photos by gluttonforlife

2.24.12 Louie, Louie

I started working when I was 16 as a hostess at Gilda's, a seafood restaurant on the wharf in Santa Cruz. It was one of a few restaurants owned by a large family of Neapolitan immigrants—the Stagnaros—who were born fishermen and restaurateurs. I met my first real boyfriend there, a line cook who surfed and drove a turquoise '59 Chevy. He made a mean Denver omelette and taught me to roll a joint. At Gilda's (pronounced with a soft "G") we served excellent Boston clam chowder and a divine crab Louie, the West Coast salad made with crisp lettuce, hard-boiled eggs and Thousand Island dressing. So when I saw a recipe in the Times last month for a slightly updated version (courtesy of David Tanis of Chez Panisse), I began craving it in the way you do the familiar tastes of home. I made it with fresh East Coast lump crab meat, not the classic Dungeness, and dressed it with a creamy boiled dressing instead of the pink stuff, and it still satisfied immensely.
Tagged — boiled dressing