Alaskan King Crab Louis


  • 1 ½ 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*
  • ½ cup pitted ripe olives
  • Lettuce
  • Lemon or lime wedges
  • Louis Dressing


Cut crab legs into 2 ½ 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.
Dressing - Combine ½ cup mayonnaise, ⅓ 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.