Crab Louie

1 cup Mayonnaise
3 tbs Ketchup
1 tbs Sweet pickle relish
1 tbs Fresh lemon juice
1 clove Garlic (minced)
1 tsp Tabasco
1/2 tsp Worcestershire sauce
1/4 tsp Sweet smoked paprika
1/4 tsp Chili powder
  Salt and freshly ground pepper
For Salad  
3/4 lb Asparagus
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)
1 lb Crabmeat

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.