Crab Salad with Sun-Dried Tomato Louis Dressing

Crab Salad with Sun-Dried Tomato Louis Dressing
Photo by Richard Eskite

Ingredients

  • 12 cups lightly packed bite-size pieces romaine lettuce
  • ¼ teaspoon hot pepper sauce
  • 1 pound lump crabmeat
  • ¼ cup milk
  • 1 ½ teaspoons tomato paste
  • 1 ¼ cups mayonnaise
  • 1/3 cup oil-packed sun-dried tomatoes
  • + 8 more ingredients
    • Lemon wedges
    • 2 large eggs
    • 1 pound asparagus
    • 1 cup cherry tomatoes
    • 1 ½ tablespoons fresh parsley
    • 1 ½ tablespoons fresh chives
    • 1 tablespoon fresh lemon juice
    • ¼ teaspoon Worcestershire sauce

Whisk first 9 ingredients in medium bowl to blend. Season dressing to taste with salt and pepper. Cook asparagus in saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Transfer to bowl of ice water; cool. Drain. (Dressing and asparagus can be made 1 day ahead. Cover; chil...

View full recipe at Epicurious

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