Crab Louie

Ingredients

• 4 quarts water
• 4 large large eggs
• 12 ounces asparagus – trimmed
• 1.5 tsp kosher salt
• 8 cups iceberg lettuce – torn into bite-size pieces
• 2 medium tomatoes – cut into wedges
• 1 medium cucumber – peeled and sliced
• 16 ounces Dungeness crab meat – picked over for shells
• 1 cup mayonnaise
• 0.25 cup chili sauce
• 2 tbsp lemon juice
• 1 tsp Worcestershire sauce
• 1 tbsp prepared horseradish – drained
• 0.5 tsp hot sauce
• 0.5 tsp paprika
• 0.5 tsp black pepper – freshly ground
• 1 tbsp chives – finely chopped
• lemon – cut into wedges (for serving)
• flat-leaf parsley – chopped (for garnish)

Instructions

1. Place the eggs in a medium saucepan and add 2 quarts of the water to cover by 1 inch. Bring to a boil over medium-high heat, then reduce to a gentle simmer and cook for 10 minutes. Drain and run under cold water until cool, then peel and quarter the eggs; refrigerate.
2. Bring the remaining 2 quarts water to a boil in a large saucepan. Add 0.5 tsp of the kosher salt, then add the asparagus and blanch until bright green and crisp-tender, 2–3 minutes. Drain and rinse under cold water to stop the cooking; pat dry.
3. Make the Louie dressing: In a medium bowl, whisk together the mayonnaise, chili sauce, lemon juice, Worcestershire sauce, prepared horseradish, hot sauce, paprika, 1 tsp of the kosher salt, and the black pepper until smooth. Stir in the chopped chives. Refrigerate 15 minutes to meld flavors.
4. Prep the vegetables: Tear the iceberg lettuce into bite-size pieces, slice the cucumber, and cut the tomatoes into wedges.
5. Prepare the crab: Gently pick through the Dungeness crab meat to remove any shell or cartilage, keeping the pieces as intact as possible; keep chilled.
6. Assemble the salads: Divide the lettuce among 4 plates. Arrange the cucumber and tomato wedges around each plate and lay the asparagus spears on top. Mound the crab at the center of each salad. Spoon Louie dressing over the crab and greens (about 2–3 tbsp per plate), then tuck in the egg wedges.
7. Finish and serve: Sprinkle with chopped parsley and serve immediately with lemon wedges.