|Iceberg lettuce head||2 Pound (2 medium-sized ones, about 1 lb. each)|
|Whipping cream||1⁄4 Cup (4 tbs)|
|Mayonnaise||1 Cup (16 tbs)|
|Tomato based chili sauce||1⁄4 Cup (4 tbs)|
|Chopped green bell pepper||1⁄4 Cup (4 tbs)|
|Chopped green onions with tops||1⁄4 Cup (4 tbs)|
|Chopped green onions||1⁄4 Cup (4 tbs) (including tops)|
|Lemon juice||1 Tablespoon|
|Cooked dungeness crabs||5 Pound, cleaned, cracked, and meat removed from shells (2 Large Sized, About 2 1/2 Pound Each)|
|Cooked large dungeness crabs||5 Pound, cleaned, cracked, and meat removed from shells (2 nos, 2 1/2 pound each)|
|Firm ripe tomatoes||4 Large, cored, each cut into 6 wedges|
|Hard-cooked eggs||4 Large, each cut into 6 wedges|
|Hard cooked eggs||4 Large, each cut into 6 wedges|
Cut cores from lettuce and discard; break off and discard coarse outer leaves.
Rinse lettuce (from core end) under cold running water; shake to remove excess water.
Wrap lettuce in paper towels, enclose in plastic bags, and refrigerate for at least 30 minutes or up to 2 days.
Beat cream until it holds soft peaks; stir together whipped cream, mayonnaise, chili sauce, bell pepper, and onions.
Season to taste with lemon juice. Line 4 large plates with outer lettuce leaves; shred remaining lettuce and arrange equally atop leaves.
Place body meat of crab on shredded lettuce.
Arrange tomato and egg wedges equally around crab.
Pour enough dressing over salads to cover crab; garnish with crab legs.
Offer remaining dressing to spoon over salad; season salad to taste with salt.