Crab Louis

• 1 quart crisp, coarsely shredded lettuce
• 1 pound fresh-cooked crab meat, well picked over (Dungeness, lump, or backfin)
• 4 tomatoes, quartered
• 4 hard-cooked eggs, peeled and quartered
• 1 cup mayonnaise
• 1/3 cup ketchup
• 1/4 cup heavy cream, whipped
• 2 tablespoons finely grated scallions
• 2 tablespoons minced parsley
• 2 tablespoons minced green bell pepper
• 2 teaspoons lemon juice
• 1 teaspoon prepared horseradish
• Pinch salt

1. On 4 luncheon-size plates, make beds of lettuce.
2. Mound crab on top.
3. Combine dressing ingredients and spoon over crab, then garnish each plate with tomatoes and hard-cooked eggs.

crisp, crab meat, tomatoes, eggs, mayonnaise, ketchup, heavy cream, scallions, parsley, green bell pepper, lemon juice, horseradish, salt

Taken from www.foodnetwork.com/recipes/crab-louis-recipe.html (may not work)