Yield: 1 servings
|2 \N||Egg;hard boiled;|
|1 cup||Sauce Louis|
Slice the hard-boiled eggs. Arrange lettuce leaves in bottoms of individual salad bowls (four bowls for salad, six for appetizer).
Heap chopped lettuce on the lettuce leaves, the crab meat on the chopped lettuce, and a few slices of egg to one side in the bowls.
Pour the Sauce Louis over the crab, sprinkle with chives, and serve.