*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. SHRIMP AND CRAB LOUIE SALAD Chef Clint Whittemore, Schlafly Tap Room Yield: 4 servings For shrimp: 1/4 to 1/2 cup Louie Dressing ...

In a medium bowl, whisk together all dressing ingredients until smooth and creamy. Cover and refrigerate for at least 30 minutes (up to 24 hours) to allow flavors to develop. On a large chilled ...

When I was 14 years old, I had my first, real adult dining experience. It was the summer of 1980-something, and after subsisting on a diet of high school cafeteria microwaveable minipizzas, Cheez ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. Jessica is taking all the ingredients that ...

King’s Fish House, the popular Southern California seafood chain that opened its first Bay Area location last year at San Jose’s Valley Fair, is known for its incredibly fresh seafood, thanks in part ...

A simple salad that is substantial and easy for serving friends and family. Use local brown shrimp for this recipe and feel free to substitute other great seasonal ingredients you may find at the ...

Jonathan Lundy, chef/owner of Jonathan at Gratz Park, is serving king crab in traditional and innovative ways this weekend. The king crab tasting menu features five small plates: crab Rangoon; deviled ...

Makes 2 servings. 14 ounces mixed baby greens 2 tomatoes, quartered ½ medium-sized cucumber, sliced 2 hard-cooked eggs, peeled and quartered ½ pound jumbo lump crabmeat, picked through for shells 8 ...