Recipe: Crab Louis - another version

Crab louis

2 c. lump crabmeat (about 1 lb.)
1 c. mayonnaise
4 tsp. chili sauce
1 Tbl. finely chopped green bell pepper
1 tsp. freshly squeezed lemon juice
1/2 tsp. Kosher salt, or to taste
2 green onions, finely chopped
Tabasco sauce to taste
Freshly ground black pepper
1 hard-boiled egg
Butter lettuce leaves
Quartered tomatoes
Quartered avocado, quartered artichoke hearts, or steamed asparagas (crisp tender)

Carefully pick over the crabmeat and discard any bits of shell or cartilage. Try to keep lumps of crabmeat as intact as possible.

Whisk mayonnaise, chili sauce, green pepper, lemon juice, salt, green onion and Tabasco together in a bowl. Add pepper to taste.

Gently fold the crabmeat into about 1/4 of the dressing. Chill in refrigerator.

Line 4 plates with lettuce leaves. Divide the crab Louis among the 4 plates. Garnish with tomatoes, hard boiled eggs, and avocado, artichoke hearts or asparagas.

Serve and pass the remaining dressing.