Crab Louie Salad

Ingredients

• Spring mix

  Dole

  4 cups or 95g

• Cucumber

  raw, peeled

  1 large or 280g

• Tomatoes

  red, raw

  4 medium whole or 492g

• Egg

  whole

  4 extra large or 224g

• Blue crab

  canned

  16 oz or 454g

• Light mayonnaise

  1 cup or 240g

• Ketchup

  low-sodium

  3 tbsp or 45g

• Sweet pickle relish

  1 tbsp or 15g

• Lemon juice

  1 tbsp or 15g

• Garlic

  raw

  1 cloves, minced or 3g

• Tabasco sauce

  1 tsp or 5g

• Prepared horseradish

  1 tbsp or 15g

• Paprika

  ¼ tsp or 0.5g

• Onion powder

  ¼ tsp or 0.6g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

Directions

1. Step 1 In a bowl, whisk the mayonnaise with the ketchup, relish, lemon juice, garlic, Tabasco, Horseradish, paprika and Onion powder and season with salt and pepper. Let stand at room temperature for 15 minutes. Step 2 Arrange the lettuce, cucumber, tomatoes, and eggs on serving plates. Top with large chunks of the crab meat and serve, passing the dressing at the table.