1 (6 oz.) pkg. snow crab or king crabmeat, thawed
1/4 c. cold water
1/4 c. tomato juice
1 tbsp. instant minced onion
1/2 tsp. salt
4 hard cooked eggs, chopped
Tomato mayonnaise dressing
2 pkgs. unflavored gelatin
3/4 c. chili sauce
1/2 c. sour cream
1 tsp. dried dill weed
1 tbsp. lemon juice
Lettuce leaves
Avocado slices

Add liquid from crabmeat to gelatin in measuring cup. Stir in enough water to equal 1/4 cup liquid. Let stand until gelatin is absorbed, then set over hot water to dissolve. In bowl, combine crabmeat with chili, tomato juice, sour cream, onion, dill weed, salt, lemon juice and chopped eggs. Stir in softened gelatin. Chill until thick, stir once. Turn into one oiled salad mold, about 3 cup size. Chill until set. While salad chills, prepare dressing. Unmold salad onto lettuce leaves. Garnish with tomato wedge or avocado slices.

TOMATO MAYONNAISE DRESSING: Combine 1 tablespoon lemon juice, 1 tablespoon tomato paste, 1/2 teaspoon salt, 1 teaspoon mustard, 2 tablespoons minced onion and 1 egg in blender. Slowly drizzle in 1 cup salad oil. Whirl until thickened, 2 to 3 minutes.