What are the mis en place, dressings, allergies on the Crab Wedge?

• A. Steak Knife; Crab Louie; Allergies: Shellfish, Dairy, Gluten
• B. Steak Knife; Gourmet Dressing; Allergies: Egg, Dairy
• C. Fork; Crab Louie; Allergies: Shellfish
• D. Steak Knife; Crab Louie; Allergies: Shellfish, Egg, Dairy

Answer: (D)

Focus on the setup, dressing, and allergen information that accompany a Crab Wedge. The plate should be presented with a steak knife so guests can cut through the wedge and crab meat easily. The dressing that belongs with a Crab Wedge is Crab Louie, a classic pairing that complements the crab. All relevant allergens should be listed: shellfish because crab is shellfish, egg because Crab Louie dressing is typically mayonnaise-based and contains egg, and dairy because some versions of the dressing or garnishes may include dairy.

The other options mix in a less appropriate utensil, use a different dressing, or omit a key allergen. A fork isn’t the usual utensil for this dish, a non-specific “Gourmet Dressing” isn’t the standard pairing, and leaving out shellfish from the allergy list ignores a primary concern for a crab dish.