• Make the Louie dressing in a separate small mixing bowl; combine well, cover and refrigerate for 10-15 minutes. Serve over Crab Louie Salad.
  2 cups mayonnaise, ½ cup chili sauce, ¼ cup heavy cream , 1 teaspoon Worcestershire sauce, 2 tablespoons fresh lemon juice, 2 teaspoons fresh chopped parsley, salt and white ground pepper to taste

How to make the Crab Louie Salad

• Boil the eggs-Place room temperature eggs in a deep saucepan in enough cold water to cover; turn heat to medium-high and bring to boil; boil 2 minutes, cover and remove from heat. Let eggs sit (covered and off heat) for about 12-14 minutes; transfer boiled eggs to a bowl with ice water and allow to cool, then peel eggs and cut into quarters or wedges and set aside.
  4 eggs hard-boiled
• Prep the Dungeness crab- rinse the crab legs; bring a large stockpot of water to boil; place a steam basket on the stockpot and place the crab legs in the steamer; cover and allow to steam until the crab legs are bright pink or orange color; remove with tongs and allow to cool. Once cooled, gently remove crab meat from the shells, chop into fine pieces and set aside
  2 cups chopped Dungeness crab meat
• Meanwhile, clean the lettuce and chop it into bite size pieces;  cut the tomatoes into wedges and set aside.
  1 large head of iceberg lettuce, 3 medium roma tomatoes
• Plate the chopped lettuce, then top with some the crabmeat, tomatoes and eggs. Drizzle a little dressing over the top; season with salt and white pepper to taste