Crab Louis With Red Wine Vinegar
1. Hard-cook eggs; drain and refrigerate to chill.
2. In medium-sized bowl, combine mayonnaise, catchup, chopped green onion, Worcestershire, red-wine vinegar, lemon juice, salt, and white pepper. Cover and refrigerate dressing at least 30 minutes.
3. To serve, peel and slice hard-cooked eggs. Thinly slice cucumber and tomato. Line 8 small plates with lettuce leaves. Arrange crab, egg, cucumber, and tomato slices on lettuce. Top with dressing.