Crab Salad with Sun-Dried Tomato Louis Dressing
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4 to 6
- 1/4 cup milk
- 1/4 teaspoon worcestershire sauce
- 1 tablespoon fresh lemon juice
- lemon wedges
- 1/4 teaspoon hot pepper sauce
- 1 1/4 cups mayonnaise
- 1 cup cherry tomatoes
- 1 1/2 tablespoons chopped fresh parsley
- 1 1/2 teaspoons tomato paste
- 1 pound lump crabmeat
- 1/3 cup finely chopped drained oil-packed sun-dried tomatoes
- 1 1/2 tablespoons chopped fresh chives
- 1 pound asparagus, trimmed to 5-inch lengths
- 12 cups lightly packed bite-size pieces romaine lettuce (from 2 heads)
- 2 large hard-boiled eggs, cut into wedges
- Carbohydrate 10 g(3%)
- Cholesterol 155 mg(52%)
- Fat 41 g(63%)
- Fiber 4 g(18%)
- Protein 19 g(39%)
- Saturated Fat 7 g(33%)
- Sodium 773 mg(32%)
- Calories 480
Preparation Whisk first 9 ingredients in medium bowl to blend. Season dressing to taste with salt and pepper. 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.
Preparation Whisk first 9 ingredients in medium bowl to blend. Season dressing to taste with salt and pepper. 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.
