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!


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35 mins


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; protein 25.8g; carbohydrates 14.1g; dietary fiber 3.3g; sugars 6.4g; fat 7.9g; saturated fat 2.1g; cholesterol 288.5mg; vitamin a iu 9194IU; vitamin c 10.3mg; folate 240.4mcg; calcium 170.8mg; iron 6.6mg; magnesium 29.2mg; potassium 456.4mg; sodium 728.1mg; thiamin 0.2mg.

2 vegetable, 3 lean meat