San Francisco Crab Louis

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From the EatingWell Kitchen

Crab Louis, a salad of crab, hard-boiled eggs, steamed asparagus and romaine, is a West Coast favorite that has often been called “The King of Salads.” But the king has gotten a bit fat over the years so we put him on a diet. To make our dressing, we combine chili sauce and minced shallot with a modest amount of low-fat mayonnaise with regal results. Long live the King!

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 large eggs
  • 1 bunch asparagus, trimmed
  • 1 small shallot, minced
  • 1/4 cup chili sauce, such as Heinz
  • 1/4 cup low-fat mayonnaise
  • 1/4 cup minced scallions
  • 8 cups shredded romaine lettuce
  • 12 ounces lump crabmeat, drained, any shells or cartilage removed
  • Freshly ground pepper, to taste

Preparation

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  • Ready In

  1. Place eggs in a large saucepan of cold water; bring to a gentle simmer over medium heat. Simmer for 5 minutes. Add asparagus and continue cooking until the asparagus is bright green, about 3 minutes more. Carefully drain and fill the pan with ice water to cool the eggs and asparagus. Drain again. Peel and slice the eggs; set the asparagus aside.
  2. Meanwhile, whisk shallot, chili sauce, mayonnaise and scallions in a large bowl. Reserve 1/2 cup of the dressing in a medium bowl. Add lettuce to the large bowl; toss to combine. Divide the lettuce among 4 large plates.
  3. Add crab to the reserved dressing; stir gently to combine. Mound 1/2 cup of the crab on each portion of lettuce, arrange some sliced egg and asparagus around it and season with pepper.
  • Make Ahead Tip: Cover and refrigerate the dressing (Step 2) for up to 1 day.

Nutrition information

  • Per serving: 228 calories; 8 g fat(2 g sat); 3 g fiber; 14 g carbohydrates; 26 g protein; 240 mcg folate; 288 mg cholesterol; 6 g sugars; 0 g added sugars; 9194 IU vitamin A; 10 mg vitamin C; 171 mg calcium; 7 mg iron; 728 mg sodium; 456 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 3 lean meat

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