Crab Louie

Ingredients

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

Steps

1. Make the dressing: In a bowl, whisk the mayonnaise with the ketchup, relish, lemon juice, garlic, Tabasco, Worcestershire sauce, paprika, and chili powder; season with salt and pepper. Let the dressing stand at room temperature for 15 minutes.
2. Make the salad: In a medium saucepan of boiling salted water, cook the asparagus until just tender, about 3 minutes. Drain and cool.
3. Arrange the romaine, cucumber, radishes, tomatoes (if using), eggs, and asparagus on a platter. Top with large chunks of the crabmeat and serve, passing the dressing at the table.