DUNGENESS CRAB WITH SPICY DRESSING ENJOY DAN:

                         DUNGENESS CRAB LOUIS SALAD by CHEF DAN:

Serves 4-6

INGREDIENTS:

2 pounds cooked crab meat

2 tomatoes cut into wedges

2 hard boiled eggs, cut into wedges

2 baby cucumbers, thinly slices

8 spears asparagus, cut on the bias and steamed

1 avocado, sliced

1/2-cup black olives

1 (10oz) package baby greens

1 head romaine, chopped

Lemon wedges

LOUIS DRESSING:

1.    2/3cup light mayonnaise

2.    1/3cip sweet chili sauce

3.    4  scallions, chopped

4.    2 tablespoons lime or lemon juice

5.    1 teaspoon prepared horseradish

6.    1-1/2 teaspoons Old Bay seasoning

7.    1/2- teaspoon dried dill weed

 

   DIRECTIONS:

1.    Crab Louis dressing: combine and mix well.

2.    Arrange crab, tomato, cucumbers, asparagus, avocado, dill weed and olives on individual lettuce lined plates.

3.    Serve with crab Louis dressing.

             ENJOY DAN:                                                         (ROCK-ON)