Recipe of Coconut Crab Food Truck Menu

Crab Louie Salad

The display of a food truck's menu is important for driving sales, especially at festivals and other events.

Recipe Summary Crab Louie Salad

This is a variation of the classic salad. Get your hands on the freshest Dungeness crab possible. It takes a little time to put this salad together, but for an elegant lunch it really pays off!

Ingredients | Coconut Crab Food Truck Menu

1 pound fresh asparagus, trimmed

½ cup mayonnaise

1 tablespoon lemon juice

1 tablespoon ketchup

2 teaspoons sweet pickle relish

½ teaspoon Worcestershire sauce

¼ teaspoon chili powder

¼ teaspoon smoked paprika

1 pinch ground cayenne pepper, or to taste

salt and freshly ground black pepper to taste

1 pound cooked Dungeness crabmeat

1 head Bibb lettuce, torn into bite-size pieces

1 cup sliced English cucumber

1 cup thinly sliced celery

1 avocado, sliced

1 cup cherry tomatoes, halved

2 hard-boiled eggs, quartered

1 lemon, cut into wedges

Directions

Bring a large pot of lightly salted water to a boil. Add asparagus and cook until tender, 2 to 3 minutes. Remove asparagus and and immediately immerse in ice water for several minutes to stop the cooking process. Pat dry.

Whisk mayonnaise, lemon juice, ketchup, relish, Worcestershire sauce, chili powder, paprika, cayenne pepper, salt, and black pepper together in a small bowl to make the dressing.

Toss crabmeat, lettuce, cucumber, and celery together in a large bowl with dressing to taste. Pile salad mixture evenly onto 4 plates; add equal portions of asparagus, avocado, tomatoes, and eggs. Garnish with lemon wedges.

Info | Coconut Crab Food Truck Menu

prep: 40 mins cook: 7 mins total: 47 mins Servings: 6 Yield: 6 servings

TAG : Crab Louie Salad

Salad, Seafood Salad Recipes, Crab Salad Recipes,