Recipe: Superior Crab Louis with Chili-Garlic Mayonnaise (1960's)

SUPERIOR CRAB LOUIS
"This West Coast recipe garnishes crab meat salad with hard-cooked eggs, cherry tomatoes, ripe olives and finely chopped egg white."

1 head romaine or other lettuce, shredded
2 pounds cooked fresh crab meat
6 hard-cooked eggs, sliced
18 cherry tomatoes for garnish)
12 large ripe olives
FOR THE DRESSING:
2 cloves garlic, minced
2 cups mayonnaise
1 cup chili sauce
1 tablespoon lemon juice
Dash hot pepper sauce (or to taste)
2 hard-cooked egg yolks, (save whites for garnish)

Arrange shredded lettuce over a bed of greens on 6 individual salad plates large enough for a main dish. Arrange crab meat on the shredded lettuce. Garnish each with 1 sliced egg per person, 3 cherry tomatoes and 2 olives.

Blend the garlic with mayonnaise and chili sauce; add lemon juice and hot pepper sauce to taste. Blend in crumbled egg yolk. Spoon over crab meat. Garnish with chopped reserved egg whites.

Makes 6 servings
Source: Vintage magazine pull-out: The Collector's Cookbook, Summer Cook Book - Cold Main Dishes, Woman's Day Kitchen #90, Woman's Day Magazine, July 1964