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Crab Louie Salad Delight

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PREP TIME
40 min
COOKING TIME
10 min
TOTAL TIME
50 min
SERVINGS
4 servings
Dinner U.S.
Crab Louie Salad Delight
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
1
Prepare an ice bath by filling a medium-sized container with cold water and refrigerate it for later use. Heat a large pot of salted water to its boiling point. Submerge the asparagus into the boiling water and cook until it reaches your desired level of tenderness, approximately 2 to 3 minutes. Remove the asparagus from the boiling water and immediately transfer it to the ice bath for several minutes of cooling time. Once cooled, gently pat the asparagus dry with a paper towel to remove excess moisture; set it aside for use later.
2
Combine the mayonnaise, lemon juice, ketchup, relish, Worcestershire sauce, chili powder, paprika, cayenne pepper, salt, and black pepper in a small bowl to create the dressing. This mixture will serve as the base for your salad.
3
In a separate container, combine the crabmeat, lettuce, cucumber, and celery. Pour the dressing over this mixture and gently toss everything together until it is evenly coated.
4
Divide the salad mixture into four equal portions and place each portion onto a serving plate. Add an equal amount of asparagus, avocado, tomatoes, and hard-boiled eggs to each plate. Finish the dish off by placing a slice of lemon on top of each serving.