Crab Louie

Name: Crab Louie
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 340 grams asparagus; 0 teaspoons chili powder; 454 grams crabmeat, preferably Dungeness; 170 grams seedless cucumber, thinly sliced or cut into spears; 1 garlic clove, minced; 4 hard-cooked eggs, cut into wedges; 3 Tbsps ketchup; 1 Tbsp fresh lemon juice; 237 milliliters mayonnaise; 4 larges radishes, thinly sliced; 340 grams romaine hearts, cut crosswise 1/2 inch thick; 4 servings Salt and freshly ground pepper; 0 teaspoons sweet smoked paprika; 1 Tbsp sweet pickle relish; 1 teaspoon Tabasco; 4 mediums tomatoes, cut into wedges (optional); 1 teaspoons Worcestershire sauce

Crab Louie might be just the main course you are searching for. This recipe covers 41% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 634 calories, 32g of protein, and 49g of fat each. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. A mixture of asparagus, chili powder, romaine hearts, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

In a bowl, whisk the mayonnaise with the ketchup, relish, lemon juice, garlic, Tabasco, Worcestershire sauce, paprika and chili powder and season with salt and pepper.

Ingredients you will need

Worcestershire Sauce

Salt And Pepper

Chili Powder

Lemon Juice

Mayonnaise

Ketchup

Paprika

Hot Sauce

Garlic

Relish

Equipment you will use

Whisk

Bowl

Let stand at room temperature for 15 minutes.

In a medium saucepan of boiling salted water, cook the asparagus until just tender, 3 minutes.

Ingredients you will need

Asparagus

Water

Equipment you will use

Sauce Pan

Drain and cool.

Arrange the romaine, cucumber, radishes, tomatoes, eggs and asparagus on a platter. Top with large chunks of the crabmeat and serve, passing the dressing at the table.

Ingredients you will need

Asparagus

Crabmeat

Cucumber

Radish

Tomato

Romaine

Egg

Equipment

Whisk

Bowl

Sauce Pan

Ingredients

Servings:

340grams

asparagus 0teaspoons

chili powder 454grams

crabmeat, preferably Dungeness 170grams

seedless cucumber, thinly sliced or cut into spears 1

garlic clove, minced 4

hard-cooked eggs, cut into wedges 3Tbsps

ketchup 1Tbsp

fresh lemon juice 237milliliters

mayonnaise 4larges

radishes, thinly sliced 340grams

romaine hearts, cut crosswise 1/2 inch thick 4servings

Salt and freshly ground pepper 0teaspoons

sweet smoked paprika 1Tbsp

sweet pickle relish 1teaspoon

Tabasco 4mediums

tomatoes, cut into wedges (optional)1teaspoons

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Trentadue La Storia Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 20 dollars.