Instructions: Dressing: Combine mayonnaise, chili sauce, onion, vinegar, olives and Worcestershire sauce and horseradish. Blend thoroughly. Chill. (Makes 1 2/3 cups dressing)

Salad: Shred half the lettuce. Arrange remaining leaves on salad plates. Arrange shredded lettuce on the leaves. Arrange crab meat on top of lettuce and garnish with egg and tomato quarters. Serve dressing over salad or on the side.

This recipe yields 6 servings.

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