Crab Louie Salad

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

• Preparation Time: 40 mins
• Cooking Time: 10 mins
• Total Time: 50 mins
• Calories: 341 Calories

Ingredients

• 1 tablespoon lemon juice
• salt and freshly ground black pepper to taste
• 1 cup thinly sliced celery
• 1 tablespoon ketchup
• 1 cup cherry tomatoes, halved
• 1 pound fresh asparagus, trimmed
• 1 lemon, cut into wedges
• 1 avocado, sliced
• 1 pinch ground cayenne pepper, or to taste
• 2 teaspoons sweet pickle relish
• 1 pound cooked Dungeness crabmeat
• 1 head Bibb lettuce, torn into bite-size pieces
• 1 cup sliced English cucumber
• 2 hard-boiled eggs, quartered
• 0.5 teaspoon Worcestershire sauce
• 0.5 cup mayonnaise
• 0.25 teaspoon chili powder
• 0.25 teaspoon smoked paprika

Recipe Instructions

Step 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.

Step 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.

Step 3

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

Step 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.