I bet you’re wondering why this isn’t called by its traditional name, Crab Louis. Well, this salad is just too good to be limited. As you’ll see, you can make a Louis salad with lobster, with shrimp, with poached tuna (yum), with poached salmon, and yes, with crab meat.
Think of the dressing as a West Coast version of Thousand Island. The recipe makes enough for 4, but it keeps for weeks in the refrigerator, so you may want to double or triple it and have on hand.
For the dressingCombine the mayonnaise, chili sauce, heavy cream, and lemon juice in a bowl. Add 4 dashes of Tabasco and 3 dashes of worcestershire and whisk until smooth. Stir in the pickle. Refrigerate the dressing for at least an hour before serving, or make it way in advance.
For the saladPile some greens on each plate. Top with a generous mound of seafood, and arrange the avocado, egg, and tomatoes around. Serve the dressing on the side.
NOTE: If you want to gild the lily, top the seafood with a spoonful of paddlefish caviar or salmon roe.