Crab Louie

By tonya370

Ingredients

• 1 1 1 cup mayonnaise
• 3 3 3 tablespoons ketchup
• 3 3 3 tablespoons chili suace
• 1 1 1 tablespoon sweet pickle relish
• 1 1 1 tablespoon fresh lemon juice
• 1 1 1 garlic clove, minced
• 1 1 1 teaspoon Tabasco
• 1/2 1/2 1/2 teaspoon Worcestershire sauce
• 1/4 1/4 1/4 teaspoon sweet smoked paprika
• 1/4 1/4 1/4 teaspoon chili powder
• Salt and freshly ground pepper
• 3/4 3/4 3/4 pound asparagus
• 6-ounce 6-ounce 1/2 6-ounce romaine hearts, cut crosswise 1/2 inch thick
• 6-ounce 6-ounce One 6-ounce seedless cucumber, thinly sliced or cut into spears
• 4 4 4 large radishes, thinly sliced
• 4 4 4 medium tomatoes, cut into wedges
• capers
• avocado
• peppadew peppers
• 4 4 4 hard-cooked eggs, cut into wedges
• 1 1 1 pound crabmeat, preferably Dungeness
• finely chopped dill for garnish

Details

Servings 15
Adapted from foodandwine.com

Preparation

Step 1

How to Make It

Step 1    

In a bowl, whisk the mayonnaise with the ketchup, relish, lemon juice, garlic, Tabasco, Worcestershire sauce, paprika and chili powder and season with salt and pepper. Let stand at room temperature for 15 minutes.

Step 2    

In a medium saucepan of boiling salted water, cook the asparagus until just tender, 3 minutes. Drain and cool.

Step 3    

Arrange the romaine, cucumber, radishes, tomatoes, eggs and asparagus on a platter. Top with large chunks of the crabmeat and serve, passing the dressing at the table.