Crab Louie Recipe

Inspired by Catch 110

Time30m

Serves2

Fresh jumbo lump, romaine, poached asparagus, avocado, radish, cucumber, boiled egg, lemon, Louie dressing

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Ingredients

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1
Prepare the Asparagus
Bring a pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes until tender but still crisp. Remove and plunge into ice water to stop cooking. Drain and set aside.
2
Prepare the Veggies
Wash and slice the radishes and cucumber thinly. Cut the avocado in half, remove the pit, and slice it. Boil the eggs for 10-12 minutes, then cool, peel, and slice them.
3
Assemble the Salad
In a large bowl, layer the romaine lettuce as the base. Top with the cooked asparagus, sliced avocado, radishes, cucumbers, and boiled egg slices.
4
Add the Crab
Gently mix the crab meat with a squeeze of lemon juice. Then, place it on top of the salad.
5
Dress the Salad
Drizzle the Louie dressing over the salad and garnish with additional lemon wedges if desired.