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Crab-solution for your Super Bowl party table

The Food Dude has recommendations for your Super Bowl Party.
by Dave Cathey Published: January 30, 2013

A typical Crab Louie salad consists of crabmeat, hard-cooked eggs, tomato, asparagus, and plenty of lettuce. A typical Maryland crabcake is made up of crab, crumbled crackers and Old Bay seasoning.

For the crabcake recipe, I turned to Oklahoma chef emeritus John Bennett, who recoils at the mention of any crabcake not made by him.

The Crab Louie is pretty straightforward, but I thought for the Super Bowl, if you really want to hit your Bay Area marks, turn it into a sandwich on sourdough bread and serve it with Green Goddess dressing.

But do NOT buy bottled Green Goddess. If you don't want to make dressing from scratch, go with a good version of Thousand Island instead.

Before ranch dressing vanquished all salad dressing foes, Green Goddess was among the country's most revered dressings. By the 1970s it had become a mint green nightmare in a longneck bottle.

As I mentioned before, the game is being played in New Orleans, which is no stranger to crab. Nor is it a stranger to sandwiches. Nor is it a stranger to good libations. A good pot of red beans and rice livens up any buffet table. But since Mardi Gras is around the corner, we'll be featuring an authentic recipe for that next week.

Meantime, enjoy the game, the commercials and the food. I usually like to pick a winner, but this one really looks too close to call. The 49ers have the edge in talent, but the Ravens seem to have been sprinkled with more pixie dust.

So, let's go with this scenario: Ravens 26, 49ers 24 with a few seconds to play and struggling place-kicker David Akers lined up for the game-winning kick. Will Akers nick some of that pixie dust and sledgehammer a forgettable season by making the winning kick or will Jim Harbaugh kick himself for not signing someone else to toe the line?

Tune in Sunday.

by Dave Cathey
Food Editor
The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene.
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Crabcakes for the Ravenous

1 pound crabmeat, preferably blue crab

1 egg

1 teaspoon Worcestershire sauce

1 teaspoon lemon juice

1 teaspoon Old Bay seasoning

1 teaspoon parsley flakes

1/4 teaspoon dry mustard

1 tablespoon mayonnaise, heaping

1 teaspoon prepared mustard, heaping

1/4 cup crackers (or breadcrumbs)

2 tablespoons olive oil

• Place crabmeat into a large mixing bowl. In a separate mixing bowl, beat eggs, Worcestershire sauce, lemon juice, seafood seasoning, dehydrated parsley flakes, dry mustard, mayonnaise and prepared mustard.

• Add cracker crumbs to the mixture. Fold dressing into crabmeat, being careful not to break up the crabmeat. Shape into slightly flattened patties and chill. Either saute the cakes in 2 tablespoons of extra-virgin olive oil on both sides until they are golden brown, or broil until golden brown on each side.

Source: chef John Bennett

Crab Louie with Green Goddess Dressing

For the Salad

1 quart crisp, coarsely shredded lettuce

1 pound fresh-cooked crab meat, preferably Dungeness

4 tomatoes, diced

4 hard-cooked eggs, peeled and crumbled

• Combine all ingredients crab and mix with Green Goddess so the salad is evenly coated. Spoon onto sliced sourdough bread.

Green Goddess Dressing

8 to 10 anchovy filets

2 cups mayonnaise, light will do

1 cup sour cream, light will do

1/2 cup tarragon vinegar

1/2 cup fresh chives, roughly chopped

1/2 cup roughly chopped fresh parsley

1/4 cup chopped Italian parsley

2 tablespoons chopped tarragon

1 green onion, chopped roughly

1 tablespoon fresh-squeezed lemon juice

1 clove garlic, peeled

Salt and fresh ground black pepper to taste

• In a blender, combine all ingredients and pulse until smooth.

Source: Dave Cathey

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