Crab Louie Recipe

Prepare the Vegetables

Wash the romaine lettuce, radishes, and cherry tomatoes. Cut the romaine into bite-sized pieces, slice the radishes thinly, and halve the cherry tomatoes.

Char the Asparagus

Preheat a grill or grill pan over medium-high heat. Toss the asparagus with olive oil, salt, and pepper, then grill for about 4-5 minutes, turning occasionally, until charred and tender. Remove from heat and cut into bite-sized pieces.

Cook the Rock Shrimp

In a small skillet, heat a tablespoon of olive oil over medium heat. Add the rock shrimp and cook for about 3-4 minutes, or until they turn pink and are cooked through. Remove from heat and set aside.

Boil the Eggs

Place the eggs in a saucepan and cover with cold water. Bring to a boil, then cover and remove from heat. Let sit for 9-10 minutes, then transfer to an ice bath to cool. Once cool, peel and chop.

Assemble the Salad

In a large salad bowl, combine the romaine, charred asparagus, radishes, cherry tomatoes, avocado (sliced), and cooked rock shrimp. Toss gently to mix.

Top with Eggs

Sprinkle the chopped boiled eggs on top of the salad. Optionally, drizzle with your choice of dressing (like a Louie dressing or vinaigrette) and serve immediately.