• 1-1/2 lbs. Alaska Dungeness, King or Snow crab or 12 ounces Alaska Pink shrimp, thawed if necessary*
• 2 large tomatoes, cut in wedges
• 2 hard-cooking eggs, cut in wedges
• 1 cucumber, sliced
• 1/2 cup ripe olives
• Lettuce
• Lemon wedges
• Louis Dressing

Arrange seafood, tomatoes, eggs, cucumber and olives on lettuce-lined plates; garnish with lemon. Serve with Louis Dressing. Makes 4 servings.

Louis Dressing
Combine 1 cup mayonnaise, 1/4 cup chili sauce, 2 tablespoons chopped green onion, 1 tablespoon lemon juice and dash bottled hot pepper sauce. Cover; chill. Makes about 1-1/4 cups.

Fluffy Louis Dressing Variation
Beat 1/4 cup heavy cream until soft peaks form; fold into Louis Dresing. Cover; chill. Makes about 1-1/2 cups.

*If desired, 12 ounces poached Alaska cod, halibut, pollock, rockfish, sablefish or salmon may be substituted.

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If you have any questions about Alaska seafood write to Pacific-Gourmet.Com at: admin@pacific-gourmet.com.

Recipes courtesy of ASMI (Alaska Seafood Marketing Institute)

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