Prepare Crab Louie Dressing; refrigerate until read to serve.
Tear apart the head of lettuce; and and thoroughly dry the leaves. Refrigerate until lettuce is crisp cold.
Make a bed of crisp chopped lettuce leaves on chilled plates. Top with a mound of crab meat. Place tomato wedges, diced cucumbers, and hard-cooked egg wedges around each plate.
Serve with Crab Louie Dressing on the side, lemon wedges, and crusty French Bread or San Francisco-Style Sourdough Bread.
Crab Louie Dressing recipe and photo courtesy of Cathy Farley and her wonderful cooking blog, Wives with Knives. Kathy says that this is her grandmother's recipe.
In a bowl, combine mayonnaise, heavy cream, chili sauce, and Worcestershire sauce.
Stir in green pepper, parsley, lemon juice, salt, and pepper. Refrigerate until ready to serve.
Crab Louie Salad Recipe: https://whatscookingamerica.net/salad/crablouiesalad.htm