|Bibb lettuce||4 Cup (64 tbs)|
|Shredded lettuce||8 Cup (128 tbs)|
|Cooked crab meat/Two 7 1/2 ounce cans crab meat, chilled and drained||3 Cup (48 tbs)|
|Tomatoes||2 Large, cut into wedges|
|Hard-cooked eggs||2 , sliced|
|Louis dressing||2 Tablespoon|
|Dressing||2 Tablespoon (Louis Brand)|
|Pitted ripe olives||3|
Line 4 salad plates with Bibb lettuce cups.
Place shredded lettuce atop cups.
If necessary, remove cartilage from crab meat.
Reserve claw meat; leave remainder in chunks and arrange atop lettuce.
Circle with tomato and egg.
Sprinkle with salt.
Top with claw meat.
Pour 1/4 CUP Louis Dressing atop each salad.
Top with olives.
Pass remaining dressing.