At this time of year - after a month of holidays, parties, and attendant gustatory overindulgence - I find myself looking for bright, fresh recipes using vegetables. Recently in my reading I came across a reference to ‘Crab Louie’, which I remembered from somewhere but had forgotten. Crab Louie (or Crab Louis) is a salad originally dating from early-1900s San Francisco, with Crab as the centerpiece; and it includes boiled eggs, tomatoes, asparagus, and a creamy dressing which can be like a Russian, Thousand Island, or sometimes Green Goddess. Here’s the Wiki on it: https://en.wikipedia.org/wiki/Crab_LouieAnd here, from Food and Wine,...