At the Bayside Cafe in Morro Bay, California, this classic West Coast salad is made with Dungeness crab caught in the coastal waters. Lump crabmeat is a good substitute.

Betsy Andrews
EatingWell Magazine, June 2021

Gallery

Credit: Eric Wolfinger

Recipe Summary

active:
45 mins
total:
45 mins
Servings:
4
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Ingredients

Dressing
Salad

Directions

Instructions Checklist
  • To prepare dressing: Whisk ketchup, mayonnaise, yellow onion, garlic, relish, dill, horseradish and lemon juice in a medium bowl.

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  • To prepare salad: Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Place a bowl of ice water near the stove. Add asparagus to the pot, cover and steam until tender-crisp, 3 to 5 minutes. Transfer to the ice bath. Drain and pat dry.

  • Place lettuce on a serving platter. Arrange the asparagus, tomatoes, eggs, celery, avocado, cucumber, scallions, olives and red onion on top. Top with crabmeat and dollop with half the dressing (reserve the remaining dressing for another use). Serve with lemon wedges, if desired.

To make ahead

Refrigerate dressing (Step 1) for up to 4 days.

Nutrition Facts

325 calories; fat 23g; cholesterol 140mg; sodium 603mg; carbohydrates 19g; dietary fiber 7g; protein 15g; sugars 8g; niacin equivalents 4mg; saturated fat 4g; vitamin a iu 7919IU; potassium 953mg.
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