Crab Salad with Sun-Dried Tomato Louis Dressing Recipe

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Crab Salad with Sun-Dried Tomato Louis Dressing
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Ingredients:

Directions:

  1. Whisk first 9 ingredients in medium bowl to blend. Season dressing to taste with salt and pepper.
  2. Cook asparagus in saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Transfer to bowl of ice water; cool. Drain. (Dressing and asparagus can be made 1 day ahead. Cover; chill.) Place lettuce in large bowl. Toss with enough dressing to coat. Mound lettuce on plates. Top with crab. Garnish with asparagus, tomatoes, eggs and lemon. Pass remaining dressing separately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 722.69 Kcal (3026 kJ)
Calories from fat 531.09 Kcal
% Daily Value*
Total Fat 59.01g 91%
Cholesterol 122.43mg 41%
Sodium 526.82mg 22%
Potassium 915.4mg 19%
Total Carbs 16.03g 5%
Sugars 7.61g 30%
Dietary Fiber 6.16g 25%
Protein 31.74g 63%
Vitamin C 31.7mg 53%
Iron 4.4mg 24%
Calcium 122.8mg 12%
Amount Per 100 g
Calories 135.81 Kcal (569 kJ)
Calories from fat 99.8 Kcal
% Daily Value*
Total Fat 11.09g 91%
Cholesterol 23.01mg 41%
Sodium 99mg 22%
Potassium 172.02mg 19%
Total Carbs 3.01g 5%
Sugars 1.43g 30%
Dietary Fiber 1.16g 25%
Protein 5.96g 63%
Vitamin C 5.9mg 53%
Iron 0.8mg 24%
Calcium 23.1mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.6
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium

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