2 (6 oz.) cans crabmeat
3/4 c. celery, finely chopped
1/4 c. pimento-stuffed green olives, cut in slices
Louis Dressing (below)

Just before serving, combine crabmeat, celery, olives and dressing. Serve on salad greens garnished with quartered tomatoes, hard-cooked eggs or ripe olives. 4-5 servings.

LOUIS DRESSING:

3/4 c. chili sauce
1/2 c. mayonnaise
1 tsp. freshly minced onion
1/2 tsp. sugar
1/4 tsp. Worcestershire sauce
Salt to taste

Toss gently. Refrigerate 30 minutes before combining with Crab Louis.