Yield: 4 servings
1 1/2 lbs King Crab Legs
2 large Tomatoes, cut into wedges
2 hard-boiled Eggs, cut into wedges
1 Cucumber, sliced
8 Asparagus Spears, cooked or canned
1 sliced Avocado
1/2 cup pitted Black Olives
Lemon or Lime wedges
Remove crab meat from shells and cut into 2-3 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:
Combine 2/3 cup mayonnaise, 1/3 cup chili sauce, 1 Tbsp minced green onion, 2 tsp lemon or lime juice, 1 tsp prepared horseradish, and a dash of bottled hot sauce; mix well. Makes 1 cup.
Smoked Salmon & Lox
Cod, Halibut & White Fish