Crab Louie - 16 oz

Prep

20 Minutes

Total

30 Minutes

Yield

6 Servings

Ingredients

Dressing

  • 1 Cup Mayonnaise
  • 3 Tbsp Ketchup
  • 1 Tbsp Sweet Relish
  • 1 Tbsp Lemon Juice
  • 1 Clove Garlic, minced
  • 1 Tsp Tabasco
  • 1/2 Tsp Worcestershire Sauce
  • 1/4 Tsp Paprika
  • 1/4 Tsp Chili Powder
  • To Taste Salt
  • To Taste Black Pepper

Toppings

  • 12 Oz Asparagus
  • 4 Ea Eggs
  • 16 Oz Heron Point Crab Meat
  • 2 Head Romaine Lettuce
  • 1 Ea European Cucumber, wedged
  • 3 Ea Radish, thinly sliced
  • 1 1/2 Cup Cherry Tomatoes, sliced in half
  • 4 Tbsp Chives, finely chopped
  • To Taste Salt
  • To Taste Pepper

*For 6 oz. retail can users, please see our scaled recipe below.

Instructions

Dressing

  1. In small mixing bowl combine all ingredients and whisk until combined
  2. Refrigerate until needed

Toppings

  1. Fill a medium sauce pot with water and bring to a boil on medium-high heat
  2. Cut the hard ends off from the asparagus
  3. Blanch asparagus in boiling water for 1 to 2 minutes or until soft
  4. With a slotted spoon, remove from the hot water and shock by submerging in a bowl of ice water, saving pot of boiling water for eggs
  5. In the reserved boiling water, cook eggs for 10 minutes (hard boiled)
  6. Remove the eggs from the hot water with a slotted spoon and shock by submerging in a bowl of ice water
  7. Once cooled, remove the shell and slice in half.

To Serve

  1. Dress the crab with dressing and layer each salad with romaine, Boiled Eggs, and prepared vegetables
  2. Season with salt and pepper