Crab Louis - cooking recipe

Ingredients

Dressing
1/2 - 3/4 cup mayonnaise
2 tablespoons ketchup
1/4 teaspoon horseradish
1/8 teaspoon Dijon mustard
1 tablespoon minced onion
1 tablespoon fresh parsley, finely chopped (or 1/2 TBSP chopped fresh marjoram)
Salad
10 ounces mixed romaine lettuce, and
radicchio
1 lb fresh crabmeat (pick over for shells and cartilage)
fresh lemon juice
1 avocado, peeled and sliced
2 hard-boiled eggs, sliced

Preparation

To Make The Dressing:
Mix together the mayonnaise, ketchup, horseradish, mustard, onion, and parsley.
Allow to sit for at least 20 minutes to allow flavors to blend.
For Salad:
On a large circular platter, arrange the greens in a circle around the edge, leaving the center open.
Place the crabmeat in the center.
Drizzle the dressing over the crabmeat.
Squeeze lemon juice to taste over the avocado slices and use as a garnish along with the hard boiled eggs.