Louis Sauce
Recipe courtesy Emeril Lagasse, 2005

Although its best known use is in Crab Louis, this dressing is wonderful with all manner of cold seafood. It is a popular way to serve crab or shrimp on the West Coast.

1 cup mayonnaise
1/4 cup heavy cream, whisked to soft peaks
1/2 cup chili sauce
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
2 teaspoons lemon juice
1 teaspoon grated onion
1/4 cup minced green bell pepper
1 teaspoon minced garlic
1/4 teaspoon grated lemon zest
1/8 teaspoon salt
Pinch freshly ground black pepper

Whisk the first 10 ingredients together in a medium bowl and chill until ready to serve. It will keep covered in the refrigerator for 3 to 4 days.