6 lg. crabs, cooked
Shredded lettuce
4 boiled eggs, chopped
2 boiled eggs, sliced
Chopped chives or green onions
2 or 3 tomatoes, peeled and cut into wedges

DRESSING:

1 c. mayonnaise
1/4 c. French dressing
1/4 c. ketchup
2 tbsp. minced green onions
1 tsp. horseradish
1 tsp. Worcestershire sauce
1/4 c. chopped olives
Salt and pepper to taste

DRESSING: Mix all ingredients together.

Flake the crabs in large pieces removing all bits of shell. Put lettuce on salad saucers. Ring with chopped eggs, top with sliced eggs, sprinkle with onions. Garnish with tomato wedges. Serve with Louis Dressing.