The Best Crab Louie Salad

By Tatyana's Everyday Food · 40 min

Ingredients

Instructions

1. Prepare the dressing and keep it covered until serving.
2. Place the eggs in a saucepan of cold water, salt the water generously, and bring to a boil over medium-high heat.
3. Cook for 6 minutes for soft-boiled eggs or 9 minutes for hard-boiled eggs. Immediately move them to a bowl of ice to stop the cooking, then peel and set aside.
4. Preheat the oven to 425°F and line a small baking sheet with parchment paper.
5. Wash the asparagus, snap off the woody ends, and lay the spears flat on the sheet.
6. Drizzle the asparagus with olive oil, season with salt and pepper, and roast for 10 to 12 minutes, until just tender.
7. Wear cut-resistant gloves and split each king crab leg at the joints by snapping down, then up, and gently pull the joints apart to reveal the meat. If meat stays stuck, cut the shell lengthwise with scissors and pull it out; push small pieces out with a chopstick. Keep the crab well chilled.
8. Thinly slice the cucumbers, radishes and red onion. Halve the cherry tomatoes. Cut the lemon into wedges.
9. Quarter the avocado, then halve each quarter into thin wedges, and squeeze lemon juice over them to prevent browning.
10. On a large platter, spread the lettuce along the edges and fill the center. Place the asparagus on either side. Scatter the cucumbers, radishes, tomatoes and red onion across the salad.
11. Quarter the eggs and place them on top with the avocado and lemon wedges. Sprinkle the whole capers over the salad.
12. Put the crab in the center of the salad. Just before serving, mix the dressing, spoon it generously over the salad, and serve extra on the side.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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