Recipes

• 1 pint mayonnaise
• 1/2 pint tomato ketchup
• 1/2 cup sweet relish
• 1/2 cup chopped black olives
• 2 hard boiled eggs, chopped

• 1 head iceberg lettuce, chopped
• 8 to 12 ounces fresh picked Dungeness crabmeat
• 1 avocado, peeled, pitted, and sliced lengthwise thinly
• 3 tomatoes, quartered
• 1/2 pound asparagus spears, cooked.

Preparation

1. To make dressing, mix together mayonnaise, ketchup, relish, olives, and eggs.
2. Make a bed of iceberg lettuce on a large plate. Top with crab, avocado, tomatoes, and asparagus. Drizzle with Louie dressing.