Crab Salad Louis

• Base of prepared salad greens.
  
• 2 cups cold cooked crabmeat chunks (can substitute shrimp or lobster)
• 3 hard-cooked eggs
• 3/4 cup black olives

Dressing:

• 1 cup mayonnaise
• 1/2 cup light cream
• 1/4 cup chili sauce
• 1/4 cup chopped scallions
• 1/4 cup chopped green pepper
• 2 tablespoons chopped green olives
• juice of half a lemon
• salt and pepper to taste

Instructions:
Prepare lettuce and line a shallow serving dish with greens. Make dressing by combining ingredients in order given and toss with crabmeat. Spoon crabmeat onto lettuce. Garnish with sliced eggs and olives. Salt and pepper to taste.
Serves 4.