1 c. mayonnaise
1/4 c. chili sauce, not ketchup
2 tbsp. juice from a grated onion
1 c. whipped cream
Drops of fresh lemon juice
3 lb. lump crabmeat (preferably West Coast Dungeness crab, but any fresh crabmeat will do nicely)

Beat all ingredients, except crabmeat together. Chill for several hours.

To serve, arrange for each guest a plate of several types of lettuce (i.e. Romaine, butter lettuce, Boston lettuce, iceberg lettuce). Top leaves with about 1 1/2 cups finely shredded iceberg lettuce. Top shredded lettuce with 1/4 to 1/2 pound chilled crabmeat per person. Garnish with ripe olives, celery and hard-boiled eggs.

Serves 6-8.