Crab Louie

Ingredients

• 500g fresh lump crab meat, picked over for shell
• 1 head iceberg or butter lettuce, shredded
• 4 hard-boiled eggs, quartered
• 2 tomatoes, cut into wedges
• 200g asparagus spears, trimmed
• 1/2 cucumber, sliced
• 120g mayonnaise
• 3 tbsp chilli sauce or ketchup
• 1 tbsp Worcestershire sauce
• 2 tbsp finely diced green bell pepper
• 1 tbsp sweet pickle relish
• 1 tbsp lemon juice
• Salt and black pepper
• Lemon wedges and paprika, to serve

Before you cook

• Hard-boil the eggs by simmering for 9 minutes, then cool in cold water, peel and quarter.
• Pick over the crab meat with your fingers to remove any bits of shell or cartilage.
• Trim the tough ends off the asparagus.
• Shred the lettuce and cut the tomatoes into wedges.

Steps

1. Bring a pot of salted water to a boil and blanch the asparagus for 2 minutes, until bright green and just tender.
2. Drain the asparagus and plunge it into cold water to stop the cooking, then drain again.
3. Whisk the mayonnaise, chilli sauce, Worcestershire sauce, diced green pepper, pickle relish and lemon juice together in a bowl.
4. Season the dressing with salt and pepper.
5. Divide the shredded lettuce between four plates, spreading it into a flat bed.
6. Mound the crab meat in the centre of each plate.
7. Arrange the egg quarters, tomato wedges, asparagus and cucumber slices around the crab.
8. Spoon the Louie dressing generously over each salad.
9. Dust lightly with paprika and serve with lemon wedges on the side.