Crab Louie Salad

This west coast classic uses Dungeness crab, but any lump crab will work paired with the sweet buttery flavor of St. Ours Crab Broth

Serves 4 | 40 minutes plus chilling

Crab Louie Salad with dressing made using St. Ours Crab Broth

Ingredients

Dressing

• ¾ cup mayonnaise

• ¾ cup ketchup

• 1 Tbsp fresh lemon juice

• 1 Tbsp apple cider vinegar

• ½ tsp Worcestershire sauce

• 1 envelope St. Ours Crab Broth

• ½ tsp sweet paprika

• ¼ tsp chili powder blend

• 2 Tbsp sweet pickle relish

• 1 garlic clove, minced

• ½ tsp hot sauce to taste

• Freshly ground black pepper

• Pinch of salt (if needed)

Salad

• ¾ lb asparagus

• 2 romaine hearts, cut crosswise ½” thick

• 1 cucumber, thinly sliced or cut into spears

• 4 large radishes, thinly sliced

• 4 medium tomatoes, cut into wedges

• 4 hard-cooked eggs, cooled and cut into wedges

• 1 avocado, sliced

• Red onion, sliced to desired amount

• 1 lb crabmeat

Directions

1. Cook the asparagus until just tender, 3 minutes. Drain and cool

2. Whisk together mayonnaise, ketchup, lemon juice, apple cider vinegar, and Worcestershire sauce. Whisk in 1 envelope St. Ours Crab Broth, paprika, and chili powder. Stir in relish and garlic. Add hot sauce and black pepper to taste. Add a pinch of salt if needed

3. Let the dressing stand at room temperature for 15 minutes. Mix ½ cup dressing with the crab and refrigerate for ½ hour

4. Arrange the romaine, cucumber, radishes, onions, avocado, tomatoes, eggs, and asparagus on a platter. Top with a scoop of the crabmeat and serve with dressing on the side