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20 minute dinner recipes

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San Francisco Crab Louis

http://www.eatingwell.com/recipes/san_francisco_crab_louis.html

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!

4 servings | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

Preparation

  1. 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.
  2. 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.
  3. 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.

Nutrition

Per serving : 215 Calories; 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