Crab Louie

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1 cup mayonnaise

3 tablespoons ketchup

1 tablespoon sweet pickle relish

1 tablespoon fresh lemon juice

1 garlic clove, minced

1 teaspoon Tabasco

1/2 teaspoon Worcestershire sauce

1/4 teaspoon sweet smoked paprika

1/4 teaspoon chili powder

Salt and freshly ground pepper

3/4 pound asparagus

Two 6-ounce romaine hearts, cut crosswise 1/2 inch thick

One 6-ounce seedless cucumber, thinly sliced or cut into spears

4 large radishes, thinly sliced

4 medium tomatoes, cut into wedges (optional)

4 hard-cooked eggs, cut into wedges

1 pound crabmeat, preferably Dungeness

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