1 lb. cooked King crab leg, chopped fine
3 radishes, chopped fine
4 tbsp. scallions, chopped fine
4 tbsp. celery, chopped fine
2 tbsp. parsley, chopped fine
8 tbsp. mayonnaise,
3 tbsp. fresh lemon juice
1/2 tsp. Tabasco
1 doz. hard boiled eggs
2 c. finely shredded romaine (garnish)
2 c. finely shredded lettuce, garnish

In a bowl combine well the crab, radishes, scallions, celery, parsley, mayonnaise, lemon juice and salt and pepper to taste. Halve the eggs and remove the yolks. Chop 4 yolks and stir into crab salad (8 extra yolks may be reserved for another use). Divide the greens among 8 salad plates, forming nests, fill the whites with crab salad and arrange eggs in nests.