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Crab Louie Salad

Crab Louie salad layers lump crabmeat, crisp romaine, asparagus, eggs, and fresh vegetables on a platter. A smooth chili-mayonnaise dressing is served alongside for a classic composed salad.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

For the salad
  • 4 qt water divided equally
  • 4 eggs large
  • 1 tsp kosher salt
  • 1 lb fresh asparagus woody ends trimmed
  • 1 romaine lettuce head (about 8 ounces), chopped
  • 1 lb lump crabmeat cooked, fresh, picked over for shell fragments
  • 1 pint cherry tomatoes halved
  • 1 avocado medium, sliced
  • 0.5 English cucumber thinly sliced
  • 0.5 cup black olives pitted, drained
For the dressing
  • 0.5 cup mayonnaise
  • 0.25 cup chili sauce bottled
  • 1 tbsp lemon juice fresh
  • 1 tsp prepared horseradish
  • 1 tsp Worcestershire sauce
  • 0.25 tsp paprika

Equipment

  • 1 3-quart saucepan
  • 1 4-quart saucepan
  • 1 large platter

Method
 

Prepare the salad components
  1. Place 2 quarts of the water and the eggs in a 3-quart saucepan, making sure the eggs are covered by about 1 inch of water. Bring to a boil over high heat.
  2. Cover the saucepan, remove it from the heat, and let the eggs stand for 10 to 12 minutes.
  3. Transfer the eggs to a plate and let them cool while you prepare the asparagus.
  4. Bring the remaining 2 quarts water and the salt to a boil in a 4-quart saucepan. Add the asparagus and cook for 2 to 3 minutes, until bright green and just tender, then drain and spread on a plate to cool.
  5. Peel and quarter the cooled eggs.
Make the dressing
  1. Whisk the mayonnaise, chili sauce, lemon juice, horseradish, Worcestershire sauce, and paprika in a small bowl until smooth.
Assemble the salad
  1. Arrange the romaine on a large platter and top with the crab, eggs, asparagus, tomatoes, avocado, cucumber, and olives. Serve with the dressing alongside.

Notes

For the best texture, keep the dressing separate until serving. Refrigerate leftover salad components and dressing separately for up to 2 days; freezing is not recommended. For a gluten-free option, check that the bottled chili sauce and Worcestershire sauce are labeled gluten-free.