Crab Louie

Name: Crab Louie
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 1 serving
Cuisine: American
Ingredients: 90 g iceberg lettuce; 120 g Dungeness crab meat; 1 egg; 3 asparagus spears; 80 g tomato; 40 g cucumber; 50 g asparagus; 15 g black olives; 1 wedge lemon; 2 tbsp mayonnaise; 1 tbsp chilli sauce; 1 tsp lemon juice; 1 tsp onion; 1 tsp green pepper; 0.25 tsp Worcestershire sauce; cayenne pepper; salt and black pepper

The classic West Coast crab salad: sweet Dungeness crab piled on crisp iceberg with egg, tomato and asparagus, cloaked in a tangy pink Louie dressing.

Snacks Lunch & dinner Pescatarian 25g+ protein Under 400 kcal Under 30 min

27 min15 prep · 12 cookEasy364 kcalper serving

Method

Lower 1 egg into simmering water and cook 9 minutes, then transfer to iced water. Peel once cold and cut into quarters lengthways.
Bring a small pan of salted water to the boil and blanch the 50 g of trimmed asparagus for 2 minutes, until just tender with a bite. Lift straight into iced water, then drain and pat dry.
Make the Louie dressing: in a small bowl whisk 2 tbsp mayonnaise with 1 tbsp chilli sauce, 1 tsp lemon juice, 1 tsp finely grated onion, 1 tsp finely chopped green pepper, 0.25 tsp Worcestershire sauce and a pinch of cayenne. Season with salt and pepper and chill until needed — it should be pale coral and loose enough to spoon.