Crab Salad with Sun-Dried Tomato Louis Dressing

Name: Crab Salad with Sun-Dried Tomato Louis Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups mayonnaise; 1/3 cup finely chopped drained oil-packed sun-dried tomatoes; 1/4 cup milk; 1 1/2 tablespoons chopped fresh chives; 1 1/2 tablespoons chopped fresh parsley; 1 tablespoon fresh lemon juice; 1 1/2 teaspoons tomato paste; 1/4 teaspoon Worcestershire sauce; 1/4 teaspoon hot pepper sauce; 1 pound asparagus, trimmed to 5-inch lengths; ½ cups lightly packed bite-size pieces romaine lettuce (from 2 heads); 1 pound lump crabmeat; 1 cup cherry tomatoes; 2 large hard-boiled eggs, cut into wedges; Lemon wedges

Servings: persons

1 1/4 cups mayonnaise
1/3 cup finely chopped drained oil-packed sun-dried tomatoes
1/4 cup milk
1 1/2 tablespoons chopped fresh chives
1 1/2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
1 1/2 teaspoons tomato paste
1/4 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1 pound asparagus, trimmed to 5-inch lengths
½ cups lightly packed bite-size pieces romaine lettuce (from 2 heads)
1 pound lump crabmeat
1 cup cherry tomatoes
2 large hard-boiled eggs, cut into wedges
Lemon wedges

1
Whisk first 9 ingredients in medium bowl to blend.
2
Season dressing to taste with salt and pepper.
3
Cook asparagus in saucepan of boiling salted water until crisp-tender, about 3 minutes.
4
Drain.
5
Transfer to bowl of ice water; cool.
6
Drain.
7
(Dressing and asparagus can be made 1 day ahead.
8
Cover; chill.)
9
Place lettuce in large bowl.
10
Toss with enough dressing to coat.
11
Mound lettuce on plates.
12
Top with crab.
13
Garnish with asparagus, tomatoes, eggs and lemon.
14
Pass remaining dressing separately.

632

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/4 cups mayonnaise, 1/3 cup finely chopped drained oil-packed sun-dried tomatoes, 1/4 cup milk, 1 1/2 tablespoons chopped fresh chives, and more.

Yes, Crab Salad with Sun-Dried Tomato Louis Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!