1 med. head iceberg lettuce
2 (6 oz.) pkg. frozen crabmeat, thawed (or 2, 7 oz. cans crabmeat, chilled, drained & cartilage removed)
2 lg. tomatoes, cut into wedges
2 hard cooked eggs, cut into wedges
1 lemon, cut into wedges
Paprika
Louis Dressing

Remove 4 large leaves from lettuce head. Set aside. Tear remaining lettuce into bite-size pieces. On each of 4 plates, place 1 lettuce leaf. Top with torn lettuce. Reserve 4 large pieces of crabmeat. Flake remaining crabmeat. Arrange flaked crabmeat, tomatoes and eggs on lettuce. Drizzle with Louis dressing. Sprinkle with paprika. Garnish with the reserved crabmeat and lemon.

LOUIS DRESSING:

1/2 c. mayonnaise or salad dressing
1/4 c. finely chopped green pepper
1/4 c. finely chopped green onion
2 tbsp. chili sauce
1 tbsp. milk
1/2 tsp. lemon juice
Dash Worcestershire sauce

Mix together. Beat 1/4 cup whipping cream to soft peaks. Fold whipping cream into mayonnaise mixture.