A creamy, briny dressing of mayo, ketchup, relish, olives, and onions steals the show in this elegant salad.

Ingreadients:

•  1 cup mayonnaise
•  1⁄4 cup ketchup
•  1⁄4 cup sweet pickle relish
•  2 Tbsp. chopped black olives
•  1 small white onion, finely chopped (about ½ cup)
•  Kosher salt and freshly ground black pepper
•  1 medium head iceberg lettuce, shredded (about 8 cups)
•  Meat from 2 cooked 2-lb. Dungeness crabs (or substitute 4 cups cooked lump crabmeat)
•  Lemon wedges, for serving
•  Tabasco sauce, for serving (optional)

Direction

In a medium bowl, whisk together the mayonnaise, ketchup, relish, olives, and onion. Season to taste with salt and pepper. In a large bowl, pour 1 cup of the dressing over the lettuce and toss to combine. Divide the dressed lettuce between 4 chilled salad plates, then top each with ¼ of the crabmeat. Drizzle the crab with the remaining dressing. Serve cold, with lemon wedges and Tabasco sauce, if desired.