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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 4
1 ½ pounds Alaska king crab legs
2 large tomatoes, cut into wedges
2 hard-boiled eggs, cut into wedges
1 cucumber, sliced
8 spears asparagus, cooked or canned
1 sliced avocado
½ cup pitted black olives
lettuce
lemon or lime wedges
Louis dressing
Remove crab meat from shells and cut into 2 to 3 inch pieces. Arrange crab, tomato, egg, cucumber, asparagus, avocado, and olives on individual lettuce-lined plates; garnish with lemon. Serve with Crab Louis dressing.
Crab Louis Dressing:
⅔ cup mayonnaise
⅓ cup chili sauce
1 tablespoon minced green onion
2 teaspoon lemon or lime juice
1 teaspoon prepared horseradish
a dash of bottled hot sauce
Combine and mix well. Makes 1 cup.