Name: Crab Louie
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 1 cup mayonnaise; 3 tablespoons ketchup; 1 tablespoon sweet pickle relish; 1 tablespoon lemon juice; 1 garlic clove, minced; 1 teaspoon Tabasco; 1/2 teaspoon Worcestershire sauce; 1/4 teaspoon smoked paprika; 1/4 teaspoon chili powder; Salt and freshly ground pepper, to taste; 3/4 pound asparagus; 2 (6-ounce) romaine hearts, cut crosswise 1/2-inch thick; 1 medium seedless cucumber, peeled, thinly sliced; 4 large radishes, thinly sliced; 4 medium tomatoes, cut into wedges; 4 hard-boiled eggs, cut into wedges; 1 pound Dungeness crab meat

Ingredients

Scale

For the dressing:

1 cup mayonnaise
3 tablespoons ketchup
1 tablespoon sweet pickle relish
1 tablespoon lemon juice
1 garlic clove, minced
1 teaspoon Tabasco
1/2 teaspoon Worcestershire sauce
1/4 teaspoon smoked paprika
1/4 teaspoon chili powder
Salt and freshly ground pepper, to taste

For the salad:

3/4 pound asparagus
2 (6-ounce) romaine hearts, cut crosswise 1/2-inch thick
1 medium seedless cucumber, peeled, thinly sliced
4 large radishes, thinly sliced
4 medium tomatoes, cut into wedges
4 hard-boiled eggs, cut into wedges
1 pound Dungeness crab meat

Instructions

In a small bowl, whisk together the mayonnaise, ketchup, relish, lemon juice, garlic, Tabasco, Worcestershire sauce, paprika and chili powder. Salt and pepper, to taste. Let stand for 15 minutes.
In a medium saucepan over high heat, bring salted water to a boil. Cook the asparagus until tender, about 3 minutes. Drain and allow to cool.
On a serving platter, arrange the romaine lettuce, cucumber, radishes, tomatoes, eggs and asparagus. Top with large chunks of crab meat with dressing on the side.