Crab Louie Salad - FlavorBiscuit

Description

This elegant crab Louie with fresh Dungeness crab, lettuce, and cucumber in mayo dressing is topped with asparagus, tomatoes, avocado, and boiled egg.

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

Directions

1 Fill a medium bowl with ice water and set it aside. Bring a large pot of lightly salted water to a boil. Add asparagus and cook in boiling water until tender, 2 to 3 minutes. Remove asparagus and immediately immerse in ice water for several minutes to cool. Drain and pat dry asparagus well; set aside.

2 Whisk together mayonnaise, lemon juice, ketchup, relish, Worcestershire sauce, chili powder, paprika, cayenne pepper, salt, and black pepper in a small bowl to make dressing.

3 Combine crabmeat, lettuce, cucumber, and celery in a large bowl. Pour dressing over crabmeat mixture; toss to coat well.

4 Pile salad evenly onto 4 serving plates; add equal portions of asparagus, avocado, tomatoes, and hard-boiled eggs. Garnish each plate with a lemon wedge.