Ingredients
(For Deviled Louis Dressing)
1 C.                  Salsa (any of your favourite kind)
1 T.                  Tobasco
2 T.                  Lemon juice
1 tsp.                Sugar
1/4 C.               Whole milk
2 C.                  Mayonnaise

(For the Salad)
2 heads        Romaine lettuce
1 head         Iceberg lettuce
4                Belgian endive, separated into leaves
1/2 bunch   Parsley, chopped
2 lbs.         Jumbo lump cooked crab meat
8               Eggs, hard-boiled and cut into quarters
8 pcs.         Roma tomatoes, cut into quarters
1 bunch      Chives, minced
Lemon wedges to garnish

Method:  Mix all the ingredients for the dressing in a blender, except for the mayonnaise and blend till smooth.  Pour contents into a bowl and stir in mayonnaise.  Keep aside.

Shred 1 head romaine and 1 head iceberg lettuce.  Line 8 salad plates with romaine leaves and Belgian endive leaves, creating a star shape.  Mix shredded romaine and iceberg lettuce with chopped parsley and coat with enough Deviled Louis dressing to bind.  Place mixture in centre of the endive star and put 4 ounces of the crab on the mixture.

Alternate 1 hard-boiled egg and 1 tomato per plate around the endive star.  Coat remaining crab with 1 tablespoon of dressing and place on each plate.  Garnish the plate with the chives and lemon wedges. 

Serves 8.