Crab Salad with Sun-Dried Tomato Louis Dressing Recipe

Crab Salad with Sun-Dried Tomato Louis Dressing Recipe

  • 1 1/4 cups mayonnaise
  • 1/3 cup finely chopped drained oil-packed sun-dried tomatoes
  • 1/4 cup milk
  • 1 1/2 tablespoons chopped fresh chives
  • 1 1/2 tablespoons chopped fresh parsley
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons tomato paste
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon hot pepper sauce
  • 1 pound asparagus, trimmed to 5-inch lengths
  • 12 cups lightly packed bite-size pieces romaine lettuce (from 2 heads)
  • 1 pound lump crabmeat
  • 1 cup cherry tomatoes
  • 2 large hard-boiled eggs, cut into wedges
  • Lemon wedges
  1. Whisk first 9 ingredients in medium bowl to blend. Season dressing to taste with salt and pepper.
  2. 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; chill.) Place lettuce in large bowl. Toss with enough dressing to coat. Mound lettuce on plates. Top with crab. Garnish with asparagus, tomatoes, eggs and lemon. Pass remaining dressing separately.
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