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Crab Louie Salad
Crab Louie Salad
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Prep Time:
40 minutes
Cook Time:
10 minutes
Total Time:
50 minutes
Decadent Dungeness crab Louie salad with crisp lettuce, creamy mayo dressing, asparagus, tomatoes, avocado, and boiled egg.
Ingredients:
  • 1 pound fresh asparagus, trimmed
  • 0.5 cup mayonnaise
  • 1 tablespoon ketchup
  • 2 teaspoons sweet pickle relish
  • 0.5 teaspoon Worcestershire sauce
  • 0.25 teaspoon chili powder
  • 0.25 teaspoon smoked paprika
  • 1 pinch ground cayenne pepper, or to taste
  • salt and freshly ground black pepper to taste
  • 1 pound cooked Dungeness crabmeat
  • 1 head Bibb lettuce, torn into bite-size pieces
  • 1 cup sliced English cucumber
  • 1 cup thinly sliced celery
  • 1 avocado, sliced
  • 1 cup cherry tomatoes, halved
  • 2 hard-boiled eggs, quartered
  • 1 lemon, cut into wedges
Instructions:
  • Prepare an ice water bath in a medium bowl. Boil a large pot of lightly salted water. Cook asparagus in the boiling water until tender, for about 2 to 3 minutes. Transfer the asparagus to the ice water to cool for a few minutes. Drain and pat dry the asparagus thoroughly before setting it aside.
  • Combine mayonnaise, lemon juice, ketchup, relish, Worcestershire sauce, chili powder, paprika, cayenne pepper, salt, and black pepper in a small bowl, whisk until smooth to create the dressing.
  • In a spacious bowl, mix together crabmeat, lettuce, cucumber, and celery. Drizzle dressing over the mixture and mix thoroughly to ensure everything is well coated.
  • Divide the salad equally among 4 serving plates. Top each plate with asparagus, avocado, tomatoes, and hard-boiled eggs. Finish by garnishing each plate with a lemon wedge.

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