Oregon Crab Louis

• 1 large head lettuce, shredded (reserve outside leaves for garnish)
• 1 1/2 lb. crab meat (approximately; reserve claw meat for decoration), drain well
• 4 medium size tomatoes, quartered
• 4 eggs, hard-boiled and quartered
• 1 can ripe olives, pitted
• Thousand Island dressing (do not use any other dressing)

1. In large individual salad bowls place a layer of shredded lettuce.
2. Sprinkle generously with crab meat.
3. Then another layer of lettuce and then crab meat.
4. Tear lettuce leaves in good size pieces.
5. Place about 3 pieces around edge of bowl.
6. Stand tomato wedges at sides of bowl, forming a cross.
7. Place egg wedges between the quartered tomatoes.
8. Spoon on Thousand Island dressing generously.
9. Place about 5 or 6 ripe olives in a circle on top. Decorate with 2 or 3 pieces of claw meat in the center.
10. Serve with soda crackers or sesame bread wafers.
11. Serves 4.

head lettuce, crab meat, tomatoes, eggs, ripe olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=219198 (may not work)