|1 tbs||Sweet pickle relish|
|1 tbs||Fresh lemon juice|
|1 clove||Garlic (minced)|
|1/2 tsp||Worcestershire sauce|
|1/4 tsp||Sweet smoked paprika|
|1/4 tsp||Chili powder|
|Salt and freshly ground pepper|
|12 oz||Romaine hearts (cut cross-wise 1/2 inch thick)|
|6 oz||Seedless cucumber (thinly sliced)|
|4||Large radishes (thinly sliced)|
|4||Medium tomatoes (cut into wedges)|
|4||Hard-cooked eggs (cut into wedges)|
Prepare the dressing in a bowl, whisk the mayonnaise with the ketchup, relish, lemon juice, garlic, Tabasco, Worcestershire sauce, paprika, chili powder and season with salt and pepper. Let stand at room temperature for 15 minutes.
Meanwhile, prepare the salad in a medium saucepan of boiling salted water, cook the asparagus until just tender, 3 minutes. Drain and cool.
Arrange the romaine, cucumber, radishes, tomatoes, eggs, and asparagus on a platter. Top with large chunks of the crabmeat and serve, passing the dressing at the table.