INGREDIENTS
1 cup mayonnaise
3 TBSP. ketchup
1 TBSP. sweet pickle relish
1 TBSP. fresh lemon juice
2 cloves garlic
1 tsp. Tabasco sauce
1/2 tsp. Worcestershire sauce
1/4 tsp. sweet smoked paprika
1/4 tsp. chili powder
Salt
Freshly ground pepper
Salad
3/4 lb. asparagus
2 romaine hearts
1 seedless cucumber
4 large radishes
4 medium tomatoes
4 hard-cooked eggs
1 lb. crab meat
DIRECTIONS
Prepare the dressing in a bowl by whisking the mayonnaise with the ketchup, relish, lemon juice, garlic, Tabasco, Worcestershire sauce, paprika and chili powder.
Season with salt and pepper.
Let stand at room temperature for 15 minutes.
To prepare the salad, in a medium saucepan of boiling salted water, cook the asparagus until just tender, 3 minutes. Drain and cool.
Arrange the romaine, cucumber, radishes, tomatoes, eggs and asparagus on a platter.
Top with large chunks of the crab meat and serve.
