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1) Cut crab legs into 2-1/2 to 3 inch pieces.
2) Arrange crab, tomato, egg, cucumber, asparagus and olives on individual lettuce-lined plates; garnish with lemon.
3) Serve with Louis Dressing.
1) 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.
-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, slice
-8 spears drained, cooked or canned asparagus*
-1/2 cup pitted ripe olives
-Lemon or lime wedges
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