Crab Louie with Homemade Louie Dressing

Ingredients

Iceberg lettuce

1 head, chopped

Crab meat

1 pound, cooked and shredded

Tomatoes

2 large, diced

Hard-boiled eggs

2, peeled and quartered

Asparagus

1 bunch, trimmed and blanched

Lemon wedges

for serving

Mayonnaise

1/2 cup

Chili sauce

2 tablespoons

Worcestershire sauce

1 teaspoon

Lemon juice

1 tablespoon

Salt

to taste

Black pepper

to taste

Instructions

1. Start by preparing the Louie dressing: In a medium bowl, combine the mayonnaise, chili sauce, Worcestershire sauce, lemon juice, salt, and pepper. Stir until the mixture is smooth and well-blended. Set aside.
2. Next, prepare the vegetables: Blanch the asparagus in boiling water for about 2-3 minutes until tender-crisp, then transfer to an ice bath to stop the cooking process. Drain and set aside.
3. On a large platter or individual serving plates, arrange a bed of chopped iceberg lettuce.
4. On top of the lettuce, layer the shredded crab meat, diced tomatoes, quartered hard-boiled eggs, and blanched asparagus.
5. Generously drizzle the homemade Louie dressing over the salad, adjusting to your taste preference.
6. Serve the Crab Louie salad with lemon wedges on the side for an extra burst of freshness.