Crab Louie with Remoulade Sauce
Blue crab, lettuce, asparagus, remoulade is an elegant dinner salad.
Servings: 2 Servings
- 3 cups Salad Greens Romaine, Butter Lettuce
- 8 ounces blue crab
- 1 tablespoon lemon juice
- 6 stalks asparagus
- 1 avocado sliced
- 2 hard boiled eggs peeled, sliced
- 1/2 cup Remoulade Remoulade Here
Trim asparagus and put in boiling water for 6 to 8 minutes. Place in ice bath to maintain bright green and to chill for salad.
Arrange lettuce on platter.
Add crab to middle, accompanied by tomato, hard boiled eggs, avocado, asparagus.
Serve with Remoulade. You can serve with other creamy dressings such as thousand island or green goddess.