Arrange lettuce leaves on a large salad plate or individual salad bowls. Place 3/4 cup shredded lettuce (avocado and/or asparagus spears may be used) on top of leaves. Heap on white crab and/or cooked, peeled shrimp. Prepare the following dressing, then pour it over the salad.

1/2 c. French dressing
1 lg. clove garlic, crushed
1/2 tsp. Worcestershire sauce
2 tbsp. mayonnaise
1/3 c. chili sauce
Salt, as needed
Pepper, coarse, ground

Garnish with hard boiled egg halves and tomato wedges.