1 head lettuce
2 c. cooked crab meat (or 2, 7 1/2 oz. cans)
3/4 c. finely chopped celery
1 tbsp. lemon juice
3 skinned tomatoes
3 hard cooked eggs
6 lg. ripe olives

Shred lettuce into serving bowl or large platter. Combine crab meat (tendons removed) with celery and lemon juice; mound on lettuce. Arrange tomato wedges, sliced hard cooked eggs and ripe olives on top and side. Chill. Serve with Louis Dressing (below). Serves 4-8.

Louis Dressing: Combine 1 cup mayonnaise, 1/4 cup chili sauce, 1/4 cup minced green onions, 1/4 cup diced green pepper, 1 tablespoon lemon juice, 1/2 cup whipping cream, whipped. Chill. Sprinkle bowl of dressing with finely chopped parsley.