Crab Louie Salad
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Ingredients47 m servings 341 cals
Original recipe yields 6 servings
- Bring a large pot of lightly salted water to a boil. Add asparagus and cook until tender, 2 to 3 minutes. Remove asparagus and and immediately immerse in ice water for several minutes to stop the cooking process. Pat dry.
- Whisk mayonnaise, lemon juice, ketchup, relish, Worcestershire sauce, chili powder, paprika, cayenne pepper, salt, and black pepper together in a small bowl to make the dressing.
- Toss crabmeat, lettuce, cucumber, and celery together in a large bowl with dressing to taste. Pile salad mixture evenly onto 4 plates; add equal portions of asparagus, avocado, tomatoes, and eggs. Garnish with lemon wedges.
Per Serving: 341 calories; 22.6 g fat; 14.5 g carbohydrates; 22.9 g protein; 135 mg cholesterol; 516 mg sodium. Full nutrition