1/2 med. head lettuce, shredded
1 1/2 c. crab meat, cooked and chilled (artificial crab is okay)
1 lg. tomato, cut into wedges
2 eggs, hard-boiled and sliced
8 ripe olives, pitted
Pimento strips

Arrange lettuce on 4 individual serving plates. Mound crab meat on lettuce. Garnish with tomato wedges, egg slices, olives and pimento strips. Chill. Spoon Louis Dressing (below) over salad just before serving and serve the extra in a bowl.

LOUIS DRESSING:

1 c. mayonnaise
1/2 c. chili sauce
1 1/2 tsp. onion, grated
1 tsp. horseradish
1 tsp. lemon juice
1/4 tsp. dried tarragon
1/4 tsp. salt
1/8 tsp. pepper

Mix all ingredients.