Crab Louie Dressing (from Dana Kobashigawa)

 Ingredients

• 1 C mayonnaise
• 3 T ketchup
• 1 T sweet pickle relish
• 1 T fresh lemon juice
• 1 garlic clove, minced
• 1 tsp Tabasco
• 1/2 tsp Worcestershire sauce
• 1/4 tsp sweet smoked paprika
• 1/4 tsp chili powder

Directions

1. In a bowl, whisk the mayonnaise with the ketchup, relish, lemon juice, garlic, Tabasco, Worcestershire sauce, paprika and chili powder and season with salt and pepper to taste.
2. Let stand at room temperature for about 15 minutes.

Can use as a salad dressing (see below recipe) OR as Dana served it - sauce for a brisket taco!

Salad

• 3/4 pound asparagus
• two 6-ounce romaine hearts, cut crosswise in 1/2" thick
• one 6-ounce seedless cucumber, thinly sliced or cut into spears
• Four large radishes, thinly sliced
• Four medium tomatoes, cut in to wedges (optional)
• Four hard-cooked eggs, cut into wedges
• 1 pound crabmeat