By Craig Claiborne
Pick over the crab meat, if necessary, to remove bits of cartilage and shell.
Arrange lettuce leaves on four chilled plates and add equal portions of crab on each. Spoon the dressing over the crab.
Garnish the plates with hard-cooked eggs, tomatoes, and stuffed olives and serve.
© 1969 Craig Claiborne estate. All rights reserved.