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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. Makes 4 Servings.
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.
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