Crab Salad with Sun-Dried Tomato Louis Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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It’s unclear just who the Louis of Crab Louis salad fame was; perhaps he was affiliated with the Olympic Club in Seattle, where opera star Enrico Caruso, who visited there in 1904, is said to have fallen in love with the crab salad. San Francisco also claims the dish, which reached its zenith there in the teens, as a specialty at Solari’s restaurant and at the St. Francis Hotel. Ingredients:
1 1/4 cups mayonnaise |
1/3 cup finely chopped drained oil-packed sun-dried tomatoes |
1/4 cup milk |
1 1/2 tablespoons chopped fresh chives |
1 1/2 tablespoons chopped fresh parsley |
1 tablespoon fresh lemon juice |
1 1/2 teaspoons tomato paste |
1/4 teaspoon worcestershire sauce |
1/4 teaspoon hot pepper sauce |
1 pound asparagus, trimmed to 5-inch lengths |
12 cups lightly packed bite-size pieces romaine lettuce (from 2 heads) |
1 pound lump crabmeat |
1 cup cherry tomatoes |
2 large hard-boiled eggs, cut into wedges |
lemon wedges |
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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