Recipe Details
Ingredients
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1poundfresh asparagus, trimmed
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½cupmayonnaise
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1tablespoonlemon juice
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1tablespoonketchup
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2teaspoonssweet pickle relish
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½teaspoonWorcestershire sauce
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¼teaspoonchili powder
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¼teaspoonsmoked paprika
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1pinchground cayenne pepper, or to taste
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salt and freshly ground black pepper to taste
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1poundcooked Dungeness crabmeat
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1headBibb lettuce, torn into bite-size pieces
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1cupsliced English cucumber
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1cupthinly sliced celery
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1avocado, sliced
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1cupcherry tomatoes, halved
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2hard-boiled eggs, quartered
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1lemon, cut into wedges
Cooking Directions
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Fill a medium bowl with ice water and set it aside. Bring a large pot of lightly salted water to a boil. Add asparagus and cook in boiling water until tender, 2 to 3 minutes. Remove asparagus and immediately immerse in ice water for several minutes to cool. Drain and pat dry asparagus well; set aside.
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Whisk together mayonnaise, lemon juice, ketchup, relish, Worcestershire sauce, chili powder, paprika, cayenne pepper, salt, and black pepper in a small bowl to make dressing.
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Combine crabmeat, lettuce, cucumber, and celery in a large bowl. Pour dressing over crabmeat mixture; toss to coat well.
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Pile salad evenly onto 4 serving plates; add equal portions of asparagus, avocado, tomatoes, and hard-boiled eggs. Garnish each plate with a lemon wedge.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories642 | |
| % Daily Value * | |
| Total Fat 41g |
52% |
| Saturated Fat 7g |
33% |
| Cholesterol 191mg |
64% |
| Sodium 772mg |
34% |
| Total Carbohydrate 44g |
16% |
| Dietary Fiber 16g |
58% |
| Total Sugars 15g |
|
| Protein 37g |
74% |
| Vitamin C 140mg |
156% |
| Calcium 211mg |
16% |
| Iron 5mg |
25% |
| Potassium 1923mg |
41% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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