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!

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • 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.


Make Ahead Tip: Cover and refrigerate the dressing (Step 2) for up to 1 day.

Nutrition Facts

228 calories; 7.9 g total fat; 2.1 g saturated fat; 288 mg cholesterol; 728 mg sodium. 456 mg potassium; 14.1 g carbohydrates; 3.3 g fiber; 6 g sugar; 25.8 g protein; 9194 IU vitamin a iu; 10 mg vitamin c; 240 mcg folate; 171 mg calcium; 7 mg iron; 29 mg magnesium;