• 1-1/2 lbs. Alaska King crab split legs, thawed if necessary
• 2 large tomatoes, cut into wedges
• 2 hard-cooked eggs, cut into wedges
• 1 cucumber, sliced
• 8 spears drained, cooked or canned asparagus*
• 1/2 cup pitted ripe olives
• Lettuce
• Lemon or lime wedges
• Louis Dressing

Cut crab legs into 2-1/2 to 3 inch pieces. Arrange crab, tomato, egg, cucumber, asparagus and olives on individual lettuce-lined plates; garnish with lemon. Serve with Louis Dressing. Makes 4 servings. Recipe can be halved.

Louis Dressing
Combine 2/3 cup mayonnaise, 1/3 cup chili sauce, 1 tablespoon minced green onion, 2 teaspoons lemon or lime juice, 1 teaspoon prepared horseradish and dash bottled hot pepper sauce; mix well. Makes 1 cup.

*One sliced avocado can be substituted.

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Recipes courtesy of ASMI (Alaska Seafood Marketing Institute)

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