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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.
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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If you have any questions about Alaska seafood write to ASMI at:Info@AlaskaSeafood.org