ALASKA KING CRAB LOUIS SALAD

FOR THE LOUIS DRESSING:
2/3 cup mayonnaise
1/3 cup chili sauce
1 tbsp minced green onion
2 tsp lemon or lime juice
1 tsp prepared horseradish
1 dash bottled hot pepper sauce
FOR THE SALAD:
1 1/2 lb king crab split legs thawed if necessary
2 large tomatoes cut into wedges
2 hard-cooked eggs cut into wedges
1 cucumber sliced
8 asparagus spears cooked or canned, drained*
1/2 cup pitted ripe olives
Lettuce
Lemon or lime wedges

PREPARE THE LOUIS DRESSING (makes 1 cup):
Combine all ingredients; mix well; set aside.

PREPARE THE CRAB SALAD:
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.

This recipe yields 4 servings. Recipe can be halved.

* One sliced avocado can be substituted for the asparagus, if desired.