Ingredients
4
4 servings
- •1 pound fresh asparagus, trimmed
- •0.5 cup mayonnaise
- •1 tablespoon lemon juice
- •1 tablespoon ketchup
- •2 teaspoons sweet pickle relish
- •0.5 teaspoon Worcestershire sauce
- •0.25 teaspoon chili powder
- •0.25 teaspoon smoked paprika
- •1 pinch ground cayenne pepper, or to taste
- •salt and freshly ground black pepper to taste
- •1 pound cooked Dungeness crabmeat
- •1 head Bibb lettuce, torn into bite-size pieces
- •1 cup sliced English cucumber
- •1 cup thinly sliced celery
- •1 avocado, sliced
- •1 cup cherry tomatoes, halved
- •2 hard-boiled eggs, quartered
- •1 lemon, cut into wedges
Instructions
- Fill a medium bowl with ice water and set it aside. Bring a large pot of lightly salted water to a boil. Add asparagus and cook in boiling water until tender, 2 to 3 minutes. Remove asparagus and immediately immerse in ice water for several minutes to cool. Drain and pat dry asparagus well; set aside.
- Whisk together mayonnaise, lemon juice, ketchup, relish, Worcestershire sauce, chili powder, paprika, cayenne pepper, salt, and black pepper in a small bowl to make dressing.
- Combine crabmeat, lettuce, cucumber, and celery in a large bowl. Pour dressing over crabmeat mixture; toss to coat well.
- Pile salad evenly onto 4 serving plates; add equal portions of asparagus, avocado, tomatoes, and hard-boiled eggs. Garnish each plate with a lemon wedge.
Nutritional Facts
Per 4 servings
- Calories: 642
- Carbohydrate: 44g
- Fat: 41g
- Fiber: 16g
- Protein: 37g
- Sugar: 15g
Related Recipes
Chopped Salad with Buttermilk Dressing
Grilled Shrimp Louie
Deviled Crab Cakes on Mixed Greens with Ginger-Citrus Vinaigrette
Crab and Shrimp Louis
Winter Green Salad
Crab-Stuffed Deviled Eggs
Grilled Vegetable Salad with Fresh Herb Vinaigrette
Sheryl's Corn and Crab Chowder
Chicken Noodle Salad with Peanut-Ginger Dressing
Firecracker Shrimp Roll with Crab Aioli
Grilled Steak Salad with Sesame Dressing
