Our Crab Louie salad is not only delicious but also visually stunning, making it the perfect dish to serve on Mother’s Day.

Ingredients

Dressing

• 1 cup mayonnaise
• 3 tablespoons ketchup
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped chives
• 1 tablespoon coarsely chopped Italian flat-leaf parsley
• 1 garlic clove, minced
• 1 teaspoon Tabasco
• 1/4 teaspoon prepared horseradish
• Salt and freshly ground pepper
• 1 tablespoon sweet pickle relish, drained
• Optional: for a spicier dressing add chili sauce or add extra horseradish

Salad

• 3/4 pound asparagus
• Two 6-ounce romaine hearts, cut crosswise 1/2 inch thick
• 4 large radishes, thinly sliced
• 4 medium tomatoes, cut into wedges (optional)
• 4 hard-cooked eggs, cut into wedges
• 1 pound crabmeat, preferably Dungeness
• Black olives for garnish

Directions

• To make the dressing, add all ingredients except for the sweet pickle relish to a food processor. Process until smooth, then add in the relish. Transfer to a serving dish.
• In a medium saucepan of boiling salted water, cook the asparagus until just tender, 3 minutes. Drain and cool.
• Arrange the romaine, radishes, tomatoes, eggs, and asparagus on a platter. Top with large chunks of the crabmeat and serve, passing the dressing at the table.