Crab Louie Recipe

Preparation Directions

1. 1

   Prepare the Vegetables

   Wash the romaine lettuce, radishes, and cherry tomatoes. Cut the romaine into bite-sized pieces, slice the radishes thinly, and halve the cherry tomatoes.

2. 2

   Char the Asparagus

   Preheat a grill or grill pan over medium-high heat. Toss the asparagus with olive oil, salt, and pepper, then grill for about 4-5 minutes, turning occasionally, until charred and tender. Remove from heat and cut into bite-sized pieces.

3. 3

   Cook the Rock Shrimp

   In a small skillet, heat a tablespoon of olive oil over medium heat. Add the rock shrimp and cook for about 3-4 minutes, or until they turn pink and are cooked through. Remove from heat and set aside.

4. 4

   Boil the Eggs

   Place the eggs in a saucepan and cover with cold water. Bring to a boil, then cover and remove from heat. Let sit for 9-10 minutes, then transfer to an ice bath to cool. Once cool, peel and chop.

5. 5

   Assemble the Salad

   In a large salad bowl, combine the romaine, charred asparagus, radishes, cherry tomatoes, avocado (sliced), and cooked rock shrimp. Toss gently to mix.

6. 6

   Top with Eggs

   Sprinkle the chopped boiled eggs on top of the salad. Optionally, drizzle with your choice of dressing (like a Louie dressing or vinaigrette) and serve immediately.