DRESSING:

1 c. mayonnaise
1/4 c. chili sauce
1 tbsp. lemon juice
1 tsp. sugar
1 tsp. horseradish
1 tsp. Worcestershire sauce
Salt and pepper

Blend all ingredients together.

SALAD:

1 (3 1/2 oz.) can pitted ripe olives
1 c. finely chopped cabbage
1/2 c. shredded carrot
1 c. chopped celery
1 or 2 chopped scallions (or green onions)
1 (7 1/2 oz.) can crab meat, drained or 6-8 oz. crab legs, cut in bite size pieces
Salt and pepper

Chop 1/4 cup olives. Add vegetables, crab, 1/4 cup dressing. Mix well. Correct salt and pepper. Save additional dressing to pass.

Serve on individual plates or a serving plate. Arrange lettuce and/or other greens around plate then on a bed of shredded lettuce. Spoon on crab mixture. Garnish with:

Egg wedges
Pepper rings
Remaining olives

Serves 6.