Crab Louie Salad

01Method

1. 1

   Prepare an ice bath in a medium bowl and set aside. Bring a large pot of lightly salted water to a boil, then add the asparagus and blanch until just tender, 2 to 3 minutes. Transfer immediately to the ice bath and let chill for several minutes, then drain and pat thoroughly dry. Set aside.

2. 2

   In a small bowl, whisk together the mayonnaise, lemon juice, ketchup, pickle relish, Worcestershire sauce, chili powder, paprika, cayenne, salt, and black pepper until smooth to form the Louie dressing.

3. 3

   In a large bowl, combine the crabmeat, lettuce, cucumber, and celery. Drizzle the dressing over the mixture and toss until everything is evenly coated.

4. 4

   Divide the salad among 4 plates and top each portion with equal amounts of asparagus, avocado, tomatoes, and hard-boiled eggs. Finish each plate with a lemon wedge on the side.