Hand-picked Dungeness crab salad

January 13, 2009 4:07:43 PM PST
Nick Smith ventures to Lark Creek Walnut Creek to make a tasty hand-picked Dungeness crab salad that will give your next meal that extra something special!

"Hand-picked" Dungeness Crab Louis Salad
Lark Creek Walnut Creek
Chef Scott Wall
Serves 4

Ingredients:
18-20 each Leaves of Butter Lettuce
4 each 8 minute eggs, halved
12 each Cornichons
8-10 ounces Dungeness Crab Meat
4 ounces Louis Dressing (recipe below)
To taste Salt & Pepper
Chopped Chives to garnish

Method:
1. Stack the lettuce cups facing upwards on a chilled salad plate.

2. In a small mixing bowl, add the Dungeness crab meat and generously coat with the Louis dressing and place on top of the lettuce cups.

3. Arrange the remaining ingredients around the salad, using a pinch of salt and pepper to season the salad.

4. Garnish with chopped chives.

Louis Dressing:

Ingredients:
1½ cup Mayonnaise
¾ cup Heavy cream
½ cup Chili sauce
2 tbls White onion, grated
2 tbls Red bell pepper, grated
3 tbls Lemon juice
To taste Salt and pepper
To taste Cayenne powder

Method:
1. Combine all ingredients in a bowl.

2. Refrigerate for at least 1 hour before serving. Adjust seasoning if necessary.

About the restuarant
Lark Creek® Walnut Creek is located in historic downtown Walnut Creek. The atmosphere is light and airy, with American country charm, sidewalk seating, an exhibition kitchen, and the new Oakville Room seating up to 36 guests for private functions. The changing menu, created by Chef Scott Wall includes seasonal, farm-fresh American fare featuring traditional and updated recipes. Produce, meats, poultry, fish, and other products from local ranchers, growers, and fishermen. Housemade desserts; local and regional wines.
Website: http://www.larkcreek.com/walnut_creek/index.html

About Scott Wall, Chef
With nearly seven years experience working for the Lark Creek Restaurant Group, most recently as Lark Creek Walnut Creek's Sous Chef, Wall is a testament to the Group's dedication to nurturing their employees and promoting from within the company.

Chef Wall's first inklings of a culinary career began in Danville, California, when he was 14 years old, working as a busboy and prep cook at his godmother's restaurant. However, it wasn't until he was 20 that he was able to realize his dream and attend the California Culinary Academy, from which he graduated in 2000. An East Bay native, Wall was pleased to secure a coveted externship at Lark Creek Walnut Creek upon finishing his courses, where he first began creating classic and contemporary American cuisine. When his externship ended, he was hired on as a Line Cook. He excelled in the position and in 2003 was promoted to Sous Chef. In late December 2006, he was appointed to the role of Chef. "I am elated to continue growing within the Lark Creek Restaurant Group family," says Chef Wall. "Lark Creek Walnut Creek is one of the East Bay's most prominent and well-loved restaurants and I'm proud to be a part of that narrative."

When not working at Lark Creek Walnut Creek, Wall enjoys playing basketball and golf and dining at other Bay Area restaurants.


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