This Chilean King Crab Louie makes for a delicious meal. It is my favorite version of a Louie bursting with amazing flavors. The king crab meat puts it over the top and will impress those you make it for.
1 pound Seatech Chilean King Crab Meat
1 pound asparagus
16 oz. can quartered artichoke hearts
1/2 pound grape tomatoes
1 head Iceberg lettuce
1 head Boston lettuce
4 eggs (hard boiled)
1 Tbsp or more mayonnaise
3/4 cup mayonnaise
1/2 clove garlic (minced)
6 Tbsp Ketchup
1 Tbsp white onion (minced)
2 tsp sweet pickle relish
1/4 tsp salt
Make a paste with the minced garlic and salt. In a small bowl mix together garlic paste, mayonnaise, ketchup, onion and relish. Season with salt and pepper and refrigerate for up to 2 days.
Blanch the asparagus until just tender and place in an ice bath to cool setting aside. Cut the four hard boiled eggs in half placing the yolks in a small mixing bowl. Mix the egg yolks with mayonnaise to reach the consistency you want. Divide the egg yolk mayonnaise mixture among the egg white halves making deviled eggs. Line four large plates with Boston lettuce. In the middle of each plate mound one quarter of the Iceberg lettuce. Place one quarter of the cooled asparagus on the front of each plate. Slice tomatoes in half and divide among the plates. Divide the artichoke hearts among the plates. Divide the Chilean king crab meat among the four plates. Place two deviled eggs on each plate. Serve with Thousand Island Dressing.
Serve with garlic bread or focaccia bread
Add some nice wild shrimp for a seafood louie
Add olives and substitute water packed artichoke hearts for marinated artichoke hearts