Crab Louis, a salad of crab, hard-boiled eggs, steamed asparagus and romaine, is a West Coast favorite that has often been called “The King of Salads.” But the king has gotten a bit fat over the years so we put him on a diet. To make our dressing, we combine chili sauce and minced shallot with a modest amount of low-fat mayonnaise with regal results. Long live the King!
Active Time: 35 minutes |
Total Time: 35 minutes
4 large eggs
1 bunch asparagus, trimmed
1 small shallot, minced
1/4 cup chili sauce, such as Heinz
1/4 cup low-fat mayonnaise
1/4 cup minced scallions
8 cups shredded romaine lettuce
12 ounces lump crabmeat, drained, any shells or cartilage removed
Freshly ground pepper, to taste
Place eggs in a large saucepan of cold water; bring to a gentle simmer over medium heat. Simmer for 5 minutes. Add asparagus and continue cooking until the asparagus is bright green, about 3 minutes more. Carefully drain and fill the pan with ice water to cool the eggs and asparagus. Drain again. Peel and slice the eggs; set the asparagus aside.
Meanwhile, whisk shallot, chili sauce, mayonnaise and scallions in a large bowl. Reserve 1/2 cup of the dressing in a medium bowl. Add lettuce to the large bowl; toss to combine. Divide the lettuce among 4 large plates.
Add crab to the reserved dressing; stir gently to combine. Mound 1/2 cup of the crab on each portion of lettuce, arrange some sliced egg and asparagus around it and season with pepper.
Per serving :
7 g Fat;
2 g Sat;
2 g Mono;
310 mg Cholesterol;
13 g Carbohydrates;
26 g Protein;
3 g Fiber;
736 mg Sodium;
450 mg Potassium
1 Carbohydrate Serving
Exchanges: 2 vegetable, 3 lean meat
Tips & Notes
Make Ahead Tip: Cover and refrigerate the dressing (Step 2) for up to 1 day.