• 1-1/2 lbs. Alaska King crab split legs, thawed if necessary
• 2 large tomatoes, cut into wedges
• 2 hard-cooked eggs, cut into wedges
• 1 cucumber, sliced
• 8 spears drained, cooked or canned asparagus*
• 1/2 cup pitted ripe olives
• Lettuce
• Lemon or lime wedges
• Louis Dressing

Cut crab legs into 2-1/2 to 3 inch pieces. Arrange crab, tomato, egg, cucumber, asparagus and olives on individual lettuce-lined plates; garnish with lemon. Serve with Louis Dressing. Makes 4 servings. Recipe can be halved.

Louis Dressing
Combine 2/3 cup mayonnaise, 1/3 cup chili sauce, 1 tablespoon minced green onion, 2 teaspoons lemon or lime juice, 1 teaspoon prepared horseradish and dash bottled hot pepper sauce; mix well. Makes 1 cup.

*One sliced avocado can be substituted.

Return to Alaska King Crab Recipes
Return to Alaska Seafood Recipes
Order Alaska King Crab Wholesale Direct

Subscribe to our King Crab Recipe RSS Feed.

Recipes courtesy of ASMI (Alaska Seafood Marketing Institute)

Alaskan King Salmon - Alaskan Sockeye Salmon - Alaskan Coho Salmon - Alaskan Copper River Salmon - Flash Frozen Alaskan Salmon - Alaskan Kenai Salmon - Alaskan Salmon / Seafood Gifts / Seafood Recipes / Salmon Nutrition / Wild Salmon Run Facts Contact / Shipping Info / Seafood Gift Certificates / Seafood Wholesale

Read King Crab Recipes to see what makes Alaskan King Crab the undisputed King of Alaskan Seafood, or subscribe to our King Crab RSS Feed
NEW - Copper River Market RSS Feed -
New - Wild Salmon Health Information RSS Feed
New - Alaskan Salmon Market RSS Feed
Wild Alaskan Seafood Wholesale