Prep
15 Minutes
Total
25 Minutes
Yield
2 Servings
Ingredients
Dressing
1/3 Cup
Mayonnaise
1 Tbsp
Ketchup
1 Tsp
Sweet Relish
1 Tsp
Lemon Juice
1/3 Clove
Garlic, minced
1/4 Tsp
Tabasco
1/8 Tsp
Worcestershire Sauce
Pinch
Paprika
Pinch
Chili Powder
To Taste
Salt
To Taste
Black Pepper
Toppings
4 Oz
Asparagus
1 Ea
Eggs
6 Oz
Heron Point Special Crab Meat
1 Head
Romaine Lettuce
1/3 Ea
European Cucumber, wedged
1 Ea
Radish, thinly sliced
1/2 Cup
Cherry Tomatoes, sliced in half
1 1/2 Tbsp
Chives, finely chopped
To Taste
Salt
To Taste
Pepper
Instructions
Dressing
- In small mixing bowl combine all ingredients and whisk until combined
- Refrigerate until needed
Toppings
- Fill a medium sauce pot with water and bring to a boil on medium-high heat
- Cut the hard ends off from the asparagus
- Blanch asparagus in boiling water for 1 to 2 minutes or until soft
- 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
- In the reserved boiling water, cook eggs for 10 minutes (hard boiled)
- Remove the eggs from the hot water with a slotted spoon and shock by submerging in a bowl of ice water
- Once cooled, remove the shell and slice in half.
To Serve
- Dress the crab with dressing and layer each salad with romaine, Boiled Eggs, and prepared vegetables
- Season with salt and pepper
Crab Louie – 6 oz
Ingredients
Dressing
1/3 Cup
Mayonnaise
1 Tbsp
Ketchup
1 Tsp
Sweet Relish
1 Tsp
Lemon Juice
1/3 Clove
Garlic, minced
1/4 Tsp
Tabasco
1/8 Tsp
Worcestershire Sauce
Pinch
Paprika
Pinch
Chili Powder
To Taste
Salt
To Taste
Black Pepper
Toppings
4 Oz
Asparagus
1 Ea
Eggs
6 Oz
Heron Point Special Crab Meat
1 Head
Romaine Lettuce
1/3 Ea
European Cucumber, wedged
1 Ea
Radish, thinly sliced
1/2 Cup
Cherry Tomatoes, sliced in half
1 1/2 Tbsp
Chives, finely chopped
To Taste
Salt
To Taste
Pepper
Instructions
Dressing
- In small mixing bowl combine all ingredients and whisk until combined
- Refrigerate until needed
Toppings
- Fill a medium sauce pot with water and bring to a boil on medium-high heat
- Cut the hard ends off from the asparagus
- Blanch asparagus in boiling water for 1 to 2 minutes or until soft
- 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
- In the reserved boiling water, cook eggs for 10 minutes (hard boiled)
- Remove the eggs from the hot water with a slotted spoon and shock by submerging in a bowl of ice water
- Once cooled, remove the shell and slice in half.
To Serve
- Dress the crab with dressing and layer each salad with romaine, Boiled Eggs, and prepared vegetables
- Season with salt and pepper
