Name: Crab Louie Salad
Prep time: 40 min
Cook time: 40 min
Yield: 4
Ingredients: Fresh asparagus, trimmed - 1 pound; Mayonnaise - ½ cup; Lemon juice - 1 tablespoon; Ketchup - 1 tablespoon; Sweet pickle relish - 2 teaspoons; Worcestershire sauce - ½ teaspoon; Chili powder - ¼ teaspoon; Smoked paprika - ¼ teaspoon; Ground cayenne pepper, or to taste - 1 pinch; Salt and freshly ground black pepper to taste - 1 pinch; Cooked Dungeness crabmeat - 1 pound; Bibb lettuce, torn into bite-size pieces - 1 head; Sliced English cucumber - 1 cup; Thinly sliced celery - 1 cup; Avocado, sliced - 1; Cherry tomatoes, halved - 1 cup; Hard-boiled eggs, quartered - 2; Lemon, cut into wedges - 1

Ingredients for - Crab Louie Salad

1. Fresh asparagus, trimmed 1 pound

2. Mayonnaise ½ cup

3. Lemon juice 1 tablespoon

4. Ketchup 1 tablespoon

5. Sweet pickle relish 2 teaspoons

6. Worcestershire sauce ½ teaspoon

7. Chili powder ¼ teaspoon

8. Smoked paprika ¼ teaspoon

9. Ground cayenne pepper, or to taste 1 pinch

10. Salt and freshly ground black pepper to taste 1 pinch

11. Cooked Dungeness crabmeat 1 pound

12. Bibb lettuce, torn into bite-size pieces 1 head

13. Sliced English cucumber 1 cup

14. Thinly sliced celery 1 cup

15. Avocado, sliced 1

16. Cherry tomatoes, halved 1 cup

17. Hard-boiled eggs, quartered 2

18. Lemon, cut into wedges 1

How to cook deliciously - Crab Louie Salad

1 . Stage

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.

2 . Stage

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.

3 . Stage

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

4 . Stage

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.