Anonymous August 26 2005

For the Louis Dressing:

1 cup mayonnaise

1/2 cup sour cream

1/4 cup chili sauce

2 tablespoons fresh lemon juice

1/4 cup diced (1/4 inch) green bell pepper

2 to 4 tablespoons chopped scallion (green and white part)

2 tablespoons chopped fresh tarragon leaves or snipped fresh chives

Salt and freshly ground black pepper, to taste

For the salad:

2 pounds fresh lump crabmeat, picked over to remove any cartilage

1 1/2 cups diced (1/4 inch) celery

1 1/2 cups Louis Dressing

2 heads iceberg lettuce, leaves separated carefully, rinsed and dried

4 hard-cooked eggs, halved lengthwise

2 tablespoons chopped flat-leaf parsley, for garnish

Prepare the Louis Dressing: Combine all the dressing ingredients in a

small bowl and reserve. Prepare the salad: Gently combine the

crabmeat, celery and the Louis Dressing with a rubber

spatula. To serve, choose 8 lettuce leaves shaped like small cups

and arrange them on a large platter. Fill each leaf with 1/2 cup of

the crab salad. Place an egg half within each lettuce leaf. Sprinkle

with chopped parsley. Serves 8. Per serving:

330 calories, 4g carbohydrate, 27g protein, 22g fat, 245mg

cholesterol.