Crab Louie Salad
Originating from the west coast, this is a perfect summer salad, complete with asparagus and crab. And, of course, signature hard-boiled eggs!
Ingredients
Salad:
- 2 cups Crab Meat, cooked and shredded
- 2 Heads Iceberg Lettuce
- 1 Avocado
- 20 Stalks Asparagus, steamed
- 4 Baby Cucumbers, sliced
- 4 Utopihen Eggs, hard-boiled
- 4 Radishes, thinly sliced
- 16 Cherry Tomatoes, cut in half
- 1/4 cup Sliced Red Onion
- 1 Lemon, cut in wedges
Dressing:
- 1/4 cup Cocktail Sauce
- 2 tbsp Mayo
- 2 tbsp Extra Virgin Olive Oil
- 1/2 tbsp Minced Shallot
- 1 Clove Garlic
- 1 tsp Dijon Mustard
- 1 tsp Horseradish, optional
- 1 tsp Lemon Juice
- 1/2 tsp Granulated Sugar
- Pinch Pepper
Instructions
Dressing:
- Whisk together all ingredients until dressing is formed.
Salad:
- Cut lettuce into 4 equal portions and arrange on plates.
- Place 1/2 cup of crab in the center of each salad.
- Peel and slive avocado into 12 slices, arrange evenly onto plates.
- Arrange vegetables on plates around the crab.
- Cut eggs in half and arrange 2 halves on each plate.
- Sprinkle with salt and pepper to taste.
- Drizzle each salad with dressing.
NOTES:
Eggs: Prepare an ice bath by adding ice and water to a large bowl. To hard boil your eggs, bring a large pot of water to a boil. Lower heat to a gentle rolling boil. Gently place the eggs into boiling water and cook for 7-8 minutes. Once done, place eggs in the ice bath to their cooking and to cool them off. Let them stay in the ice bath for a minimum of 5 minutes. Peel and serve per instructions.
Asparagus: Prepare an ice bath by adding ice and water to a large bowl. Fill a medium pan with 2 inches of water and place steamer tray inside the pan. Place asparagus onto steamer tray. Once the water boils, cover pan with lid and steam for 3 minutes. Once done, use tongs and place asparagus into ice bath for 5 minutes minimum.
