4 Bibb lettuce cups
8 c. shredded lettuce (1 lg. head)
2 to 3 c. cooked crabmeat
2 lg. tomatoes, cut in wedges
2 hard-cooked eggs, sliced
Salt
Louis Dressing
Pitted ripe olives

Line 4 salad plates with Bibb lettuce cups. Place shredded lettuce in cups. Arrange crab on top of lettuce. Circle with tomato and egg. Sprinkle with salt. Pour 1/4 cup Louis Dressing on top of each salad. Top with ripe olives. Pass remaining Louis Dressing. Makes 4 servings.

LOUIS DRESSING:

Fold 1 cup mayonnaise, 1/4 cup chili sauce, 1/4 cup chopped green pepper, 2 tablespoons sliced green onion with tops, and 1 teaspoon lemon juice into 1/4 cup whipping cream, whipped. Season to taste; chill thoroughly.