2 (6 oz.) pkg. frozen cooked crab meat, thawed
3 tomatoes, each in 4ths
3 hard cooked eggs, cut in 4ths
Ripe or green olives
3 c. bite-size pieces of salad greens

Drain crabmeat and remove cartilage. Cover and refrigerate until chilled. Prepare Louis dressing. Arrange crabmeat, eggs, tomatoes and olives on the salad greens.

LOUIS DRESSING:

3/4 c. chili sauce
1/2 c. salad dressing
2 tsp. instant minced onion
1/2 tsp. sugar
1/4 tsp. Worcestershire sauce
1/4 tsp. salt