Crab Louie Salad
ACTIVE: 45 min TOTAL: 45 min
TO MAKE AHEAD: Refrigerate dressing (Step 1) for up to 4 days.
At the Bayside Cafe in Morro Bay, this classic West Coast salad is made with Dungeness crab caught in California’s coastal waters. Lump crabmeat is a good substitute.
1/2 cup ketchup
1/2 cup mayonnaise
1/4 cup minced yellow onion
1 clove garlic, minced 1 tablespoon dill pickle relish 2 teaspoons dried dill
1 teaspoon prepared horseradish 1 teaspoon lemon juice
8 asparagus spears, trimmed
1 medium head green-leaf lettuce, torn 2 medium tomatoes, cut into wedges 2 hard-boiled eggs, quartered
2 stalks celery, sliced
1 ripe avocado, sliced
1/2 medium cucumber, sliced
2 scallions, sliced
1/2 cup sliced canned pitted black olives, rinsed
1/4 cup sliced red onion
6 ounces cooked crabmeat
Lemon wedges for serving
1. To prepare dressing: Whisk ketchup, mayonnaise, yellow onion, garlic, relish, dill, horseradish and lemon juice in a medium bowl.
2. To prepare salad: Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Place a bowl of ice water near the stove. Add asparagus to the pot, cover and steam until tender-crisp, 3 to 5 minutes. Transfer to the ice bath. Drain and pat dry.
3. Place lettuce on a serving platter. Arrange the asparagus, tomatoes, eggs, celery, avocado, cucumber, scallions, olives and red onion on top. Top with crabmeat and dollop with half the dressing (reserve the remaining dressing for another use). Serve with lemon wedges, if desired.
SERVES 4: 23/4 cups salad & 2 Tbsp. dressing each Cal 325 Fat 23g (sat 4g) Chol 140mg Carbs 19g
Total sugars 8g (added 3g) Protein 15g Fiber 7g Sodium 603mg Potassium 953mg.