Crab Louis

• 2 cans (7 1/2 oz each) crabmeat
• 4 or 5 medium tomatoes, each cut into fourths - can omit if they gross you out!
• 4 or 5 hard cooked eggs, cut into fourths
• 18 pitted ripe, or green olives
• 4 cups bite size pieces salad greens

Drain crabmeat and remove any cartilage; cover and refrigerate until chilled. Prepare louis dressing. Arrange crabmeat, tomatoes, eggs and olives on a plate. Serve with dressing.

Louis Dressing

• 3/4 cup chili sauce
• 1/2 cup mayo or miracle whip salad dressing
• 1 tsp instant minced onion
• 1/2 tsp sugar
• 1/4 tsp worcestershire sauce
• 1/4 cup whipping cream

Mix all ingredients EXCEPT whipping cream. Cover and refrigerate at least 30 minutes. Stir in 1/4 cup whipping cream.