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Ingredientes
- 1 1/4 c. mayonnaise
- 1/3 c. finely-minced liquid removed oil-packed sun-dry tomatoes
- 1/4 c. lowfat milk
- 1 1/2 Tbsp. minced fresh chives
- 1 1/2 Tbsp. minced fresh parsley
- 1 Tbsp. fresh lemon juice
- 1 1/2 tsp tomato paste
- 1/4 tsp Worcestershire sauce
- 1/4 tsp warm pepper sauce
- 1 lb asparagus trimmed to 5" lengths
- 12 c. bite-size pcs romaine lettuce (lightly packed
- 1 lb lump crabmeat
- 1 c. cherry tomatoes
- 2 lrg hard-boiled Large eggs cut into wedges Lemon wedges
Direcciones
- 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 till crisp-tender, about 3 min. Drain. Transfer to bowl of ice water; cold. Drain. (Dressing and asparagus can be made 1 day ahead. Cover; chill.)
- Place lettuce in large bowl. Toss with sufficient dressing to coat. Mound lettuce on plates. Top with crab. Garnish with asparagus, tomatoes, Large eggs and lemon. Pass remaining dressing separately.
- This recipe yields 4 to 6 servings.
- Comments: It"s unclear just who the Louis of Crab Louis salad fame was; perhaps he was affiliated with the Olympic Club in Seattle, where opera star Enrico Caruso, who visited there in 1904, is said to have fallen in love with the crab salad. San Francisco also claims the dish, that reached its zenith there in the teens, as a specialty at Solari"s restaurant and at the St. Francis Hotel.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 464g | |
| Recipe makes 4 servings | |
| Calories 712 | |
| Calories from Fat 554 | 78% |
| Total Fat 62.66g | 78% |
| Saturated Fat 9.29g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 206mg | 69% |
| Sodium 818mg | 34% |
| Potassium 1062mg | 30% |
| Total Carbs 10.2g | 3% |
| Dietary Fiber 4.7g | 16% |
| Sugars 5.24g | 3% |
| Protein 30.32g | 49% |
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