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Crab Arundel

• 1 cup mayonnaise
• ¼ cup heavy cream
• ½ cup chili sauce
• 2 tablespoons chopped green olives
• 1 teaspoon prepared horseradish
• 1 teaspoon Worcestershire sauce
• 2 green onions, chopped fine
• 1 tablespoon lemon juice
• 1 pound fresh backfin crab meat
• crisp lettuce
• chopped parsley or chives
• 1 tomato, quartered
• 1 egg, quartered

Prepare dressing by combining the first eight ingredients.

Arrange the crab meat in a bed of crisp lettuce. Cover with dressing and garnish with the chopped parsley or chives.

Arrange quartered tomatoes and quartered hard-cooked eggs around symmetrically.

Serves 4.