Ancestral Inheritance Menu Crab Louie Salad

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Crab Louie Salad

"This is a version of the classic salad. Get your fingers at the freshest Dungeness crab possible. It takes a bit time to put this salad together, but for an stylish lunch it truely can pay off!"

Ingredients :

1 pound fresh asparagus, trimmed
half cup mayonnaise
1 tablespoon lemon juice
1 tablespoon ketchup
2 teaspoons sweet pickle savor
half teaspoon Worcestershire sauce
1/four teaspoon chili powder
1/4 teaspoon smoked paprika
1 pinch floor cayenne pepper, or to taste
salt and freshly floor black pepper to taste
1 pound cooked Dungeness crabmeat
1 head Bibb lettuce, torn into chew-size pieces
1 cup sliced English cucumber
1 cup thinly sliced celery
1 avocado, sliced
1 cup cherry tomatoes, halved
2 difficult-boiled eggs, quartered
1 lemon, cut into wedges

Instructions :

Prep : 40M	Cook : 6M	Ready in : 47M

Bring a big pot of lightly salted water to a boil. Add asparagus and cook dinner till soft, 2 to 3 minutes. Remove asparagus and and right away immerse in ice water for several minutes to prevent the cooking system. Pat dry.
Whisk mayonnaise, lemon juice, ketchup, delight in, Worcestershire sauce, chili powder, paprika, cayenne pepper, salt, and black pepper collectively in a small bowl to make the dressing.
Toss crabmeat, lettuce, cucumber, and celery together in a huge bowl with dressing to flavor. Pile salad mixture calmly onto four plates; upload same quantities of asparagus, avocado, tomatoes, and eggs. Garnish with lemon wedges.

Notes :

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