Crab Salad with Egg and Tomato - serves 4

1 cup mayonnaise
1/4 cup heavy cream
1/2 cup chili sauce
2 tbsp chopped green olives
1 tsp prepared horseradish
1 tsp Worcestershire sauce
2 green onions, chopped fine
1 tbsp 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.