| | Directions | | Combine mayonnaise with chili sauce, onion, relish, olives and cayenne pepper. Fold in whipped cream. Add salt and pepper to taste. Arrange lettuce leaves on 4 to 6 plates, depending on size of portions desired. Place crab meat on top of lettuce. Dollop generously with dressing. Garnish with tomato wedges and eggs. |
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| Ingredients | | - |  | Dressing |
| - | | 1 cup mayonnaise |
| - | | 2 tablespoons chili sauce |
| - | | 2 tablespoons grated onion |
| - | | 1 tablespoon sweet pickle relish |
| - | | 1/2 cup minced green olives |
| - | | Dash cayenne pepper |
| - | | 1/2 cup whipped cream |
| - | | salt and pepper to taste |
| - | | SALAD |
| - | | 4 - 6 large iceberg lettuce leaves |
| - | | 1 pound fresh crab meat, flaked |
| - | | 2 ripe tomatoes, cut into 6 wedges each |
| - | | 3 hard boiled eggs, quartered |
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