Description
This is a variation of the classic salad. Get your hands on the freshest Dungeness crab possible. It takes a little time to put this salad together, but for an elegant lunch it really pays off!
Ingredients
- 1 pound fresh asparagus, trimmed
- ½ cup mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon ketchup
- 2 teaspoons sweet pickle relish
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon chili powder
- ¼ 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
- Bring a large pot of lightly salted water to a boil. Add asparagus and cook until tender
- 2 to 3 minutes. Remove asparagus and and immediately immerse in ice water for several minutes to stop the cooking process. Pat dry.
- Whisk mayonnaise
- lemon juice
- ketchup
- relish
- Worcestershire sauce
- chili powder
- paprika
- cayenne pepper
- salt
- and black pepper together in a small bowl to make the dressing.
- Toss crabmeat
- lettuce
- cucumber
- and celery together in a large bowl with dressing to taste. Pile salad mixture evenly onto 4 plates; add equal portions of asparagus
- avocado
- tomatoes
- and eggs. Garnish with lemon wedges.
Prep Time: 40 mins
Cook Time: 7 mins
Total Time: 47 mins
Servings: 6