This recipe serves 6

1 lb. SeaSeald or James Island Crabmeat
1 cup mayonnaise
1/4 cup heavy cream, whipped
1/4 cup bottled chili sauce
1 tbs. chopped onion
1 tsp. minced parsley
Few drops lemon juice
1 head iceberg lettuce, washed
and separated into leaves
1/4 cup minced green pepper
4 tomatoes, cut in wedges
4 hard-boiled eggs, cut in wedges

Put crabmeat in bowl, examine, discard any shell. In another bowl, combine mayo, whipped cream, chili sauce, onion, parsley, lemon juice. Add half this sauce to crabmeat and gently mix. Arrange lettuce on platter or individual plates. Mound crab on lettuce. Garnish with green pepper, tomatoes, and eggs. Spoon remaining sauce over salad or serve separately.