Crab Louie Salad

Ingredients:

Dressing

• 4 parts Bookbinder's Tartar Sauce
• 1 part Bookbinder's Cocktail Sauce
• Splash of Worcestershire sauce
• a squeeze of lemon 

Salad

• 3/4 pound asparagus
• Two 6-ounce romaine hearts
• One 6-ounce thinly sliced seedless cucumber
• 4 thinly sliced large radishes
• 4 medium tomatoes
• 4 hard-boiled eggs
• 1 pound blue crab meat

Directions:

1. In a bowl, mix Bookbinder's Tartar Sauce, Bookbinder's Cocktail Sauce, Worcestershire sauce, lemon juice. Let stand at room temperature for 15 minutes.
2. In a medium saucepan of boiling salted water, cook the asparagus until just tender, 3 minutes. Drain and cool.
3. Arrange the romaine, cucumber, radishes, tomatoes, eggs and asparagus on a platter. Top with large chunks of the blue crab meat and serve. Add dressing on top.