Crab Salad with Sun-dried Tomato "Louis" Dressing

Recipe Summary

Difficulty: Easy
Prep Time: 15 minutes
Yield: 4 to 6 servings

Ingredients

1 1/4 cups mayonnaise
1/3 cup finely chopped drained oil-packed sun-dried tomatoes
1/4 cup milk
1 1/2 tablespoons chopped fresh chives
1 1/2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
1 1/2 teaspoons tomato paste
1/4 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce

1 pound asparagus, trimmed to 5-inch lengths

12 cups lightly packed bite-size pieces romaine lettuce (from 2 heads)
1 pound lump crabmeat
1 cup cherry tomatoes
2 large hard-boiled eggs, cut into wedges
Lemon wedges  

How to cook  

Whisk first 9 ingredients in medium bowl to blend. Season dressing to taste with salt and pepper.

Cook asparagus in saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Transfer to bowl of ice water; cool. Drain. (Dressing and asparagus can be made 1 day ahead. Cover; chill.) Place lettuce in large bowl. Toss with enough dressing to coat. Mound lettuce on plates. Top with crab. Garnish with asparagus, tomatoes, eggs and lemon. Pass remaining dressing separately.

Wine Suggestion: a cold Rose Wine: a Domaine de Torraccia 2004 - AOC Corsica - Niellucciu, "Bio" wine

Bon Appetit

Brice