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Crab Louis
Ingredients
| * | 1 1/3 cups mayonnaise |
| * | 1/3 cup heavy cream |
| * | 1/3 cup chili sauce |
| * | 2-3 scallions, chopped, white and light green parts only |
| * | Salt and pepper to taste |
| * | 1 bunch asparagus, trimmed to 5-inch lengths |
| * | 1 head iceberg lettuce, thickly shredded |
| * | 1 lb. cooked crabmeat, picked over and cartilege removed |
| * | 3 medium tomatoes, cut in wedges |
| * | 3 hard-cooked eggs, cut in wedges |
| * | 2 lemons, cut into wedges |
Instructions
| 1 | To prepare dressing, combine mayonnaise, cream, chili sauce and scallions. Season with salt and pepper. Refrigerate. |
| 2 | Blanch asparagus in boiling water until crisp tender and bright green, 2-3 minutes. Plunge immediately into ice water. Drain and chill. |
| 3 | To serve, divide lettuce among serving plates. Arrange crabmeat evenly over it. Spoon dressing over crabmeat. Garnish each plate with asparagus, tomato, egg and lemon wedges. Serve any remaining dressing along side. |