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Evening Land president and sommelier Larry Stone is a stellar cook. One of his favorite dishes is Crab Louie. More Crab Dishes

Larry Stone
May 2011

Gallery

Read the full recipe after the video.

Recipe Summary

total:
40 mins
Yield:
4 to 6
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Ingredients

Dressing
Salad

Directions

Instructions Checklist
  • In a bowl, whisk the mayonnaise with the ketchup, relish, lemon juice, garlic, Tabasco, Worcestershire sauce, paprika and chili powder and season with salt and pepper. Let stand at room temperature for 15 minutes.

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  • In a medium saucepan of boiling salted water, cook the asparagus until just tender, 3 minutes. Drain and cool.

  • Arrange the romaine, cucumber, radishes, tomatoes, eggs and asparagus on a platter. Top with large chunks of the crabmeat and serve, passing the dressing at the table.

Suggested Pairing

This dish is great with the fresh flavors in the Evening Land Vineyards Blue Label California Chardonnay.

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