Crab Salad with Sun-Dried Tomato Louis Dressing

Name: Crab Salad with Sun-Dried Tomato Louis Dressing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams asparagus, trimmed to 5-inch lengths; 237 milliliters cherry tomatoes; 2 Tbsps chopped fresh chives; 2 Tbsps chopped fresh parsley; 2 larges hard-boiled eggs, cut into wedges; 1 Tbsp fresh lemon juice; 4 servings Lemon wedges; 454 grams lump crabmeat; 296 milliliters mayonnaise; 59 milliliters milk; 79 milliliters finely chopped drained oil-packed sun-dried tomatoes; 0 teaspoons hot pepper sauce; 3 liters lightly packed bite-size pieces romaine lettuce (from 2 heads); 2 teaspoons tomato paste; 0 teaspoons Worcestershire sauce

Crab Salad with Sun-Dried Tomato Louis Dressing might be just the main course you are searching for. Watching your figure? This gluten free and pescatarian recipe has 698 calories, 30g of protein, and 58g of fat per serving. This recipe covers 42% of your daily requirements of vitamins and minerals. This recipe serves 4. Only From preparation to the plate, this recipe takes around 45 minutes. If you have lump crabmeat, milk, tomato paste, and a few other ingredients on hand, you can make it. To use up the milk you could follow this main course with the Milky Way Brownie Bites as a dessert.

Instructions

Whisk first 9 ingredients in medium bowl to blend. Season dressing to taste with salt and pepper.

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Salt And Pepper

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Whisk

Bowl

Cook asparagus in saucepan of boiling salted water until crisp-tender, about 3 minutes.

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Asparagus

Water

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Sauce Pan

Drain.

Transfer to bowl of ice water; cool.

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Water

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Bowl

Drain. (Dressing and asparagus can be made 1 day ahead. Cover; chill.)

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Asparagus

Place lettuce in large bowl. Toss with enough dressing to coat. Mound lettuce on plates. Top with crab.

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Lettuce

Crab

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Bowl

Garnish with asparagus, tomatoes, eggs and lemon. Pass remaining dressing separately.

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Asparagus

Tomato

Lemon

Egg

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Whisk

Bowl

Sauce Pan

Ingredients

Servings:

454grams

asparagus, trimmed to 5-inch lengths 237milliliters

cherry tomatoes 2Tbsps

chopped fresh chives 2Tbsps

chopped fresh parsley 2larges

hard-boiled eggs, cut into wedges 1Tbsp

fresh lemon juice 4servings

Lemon wedges 454grams

lump crabmeat 296milliliters

mayonnaise 59milliliters

milk 79milliliters

finely chopped drained oil-packed sun-dried tomatoes 0teaspoons

hot pepper sauce 3liters

lightly packed bite-size pieces romaine lettuce (from 2 heads)2teaspoons

tomato paste 0teaspoons

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. 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. You could try A to Z Chardonnay. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 15 dollars per bottle.