Oregon Crab Louis - cooking recipe

Ingredients

1 large head lettuce, shredded (reserve outside leaves for garnish)
1 1/2 lb. crab meat (approximately; reserve claw meat for decoration), drain well
4 medium size tomatoes, quartered
4 eggs, hard-boiled and quartered
1 can ripe olives, pitted
Thousand Island dressing (do not use any other dressing)

Preparation

In large individual salad bowls place a layer of shredded lettuce.
Sprinkle generously with crab meat.
Then another layer of lettuce and then crab meat.
Tear lettuce leaves in good size pieces.
Place about 3 pieces around edge of bowl.
Stand tomato wedges at sides of bowl, forming a cross.
Place egg wedges between the quartered tomatoes.
Spoon on Thousand Island dressing generously.
Place about 5 or 6 ripe olives in a circle on top. Decorate with 2 or 3 pieces of claw meat in the center.
Serve with soda crackers or sesame bread wafers.
Serves 4.