The Best Recipes: Crab Louie Salad

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Crab Louie Salad

"This is a variation of the classic salad. Get your hands on the freshest Dungeness crab possible. It takes a little time to put this salad together, but for an elegant lunch it really pays off!"

Ingredients :

• 1 pound fresh asparagus, trimmed
• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon ketchup
• 2 teaspoons sweet pickle relish
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon chili powder
• 1/4 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 :

Prep : 40M	Cook : 6M	Ready in : 47M

• Bring a large pot of lightly salted water to a boil. Add asparagus and cook until tender, 2 to 3 minutes. Remove asparagus and and immediately immerse in ice water for several minutes to stop the cooking process. Pat dry.
• Whisk mayonnaise, lemon juice, ketchup, relish, Worcestershire sauce, chili powder, paprika, cayenne pepper, salt, and black pepper together in a small bowl to make the dressing.
• Toss crabmeat, lettuce, cucumber, and celery together in a large bowl with dressing to taste. Pile salad mixture evenly onto 4 plates; add equal portions of asparagus, avocado, tomatoes, and eggs. Garnish with lemon wedges.

Notes :

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