Crab Louis from The Robert Carrier Cookbook by Robert Carrier

Ingredients

• lettuce and sliced hard-boiled eggs, for garnish
• 2 tablespoons tomato ketchup
• ½ pint well-flavoured mayonnaise
• 4-6 large tomatoes
• 1-2 tablespoons chopped stuffed or ripe olives
• salt, freshly ground black pepper and cayenne pepper
• 1 pound cooked crabmeat, flaked
• tabasco or worcestershire sauce
• 6 tablespoons double cream, whipped
• 2 tablespoons finely chopped parsley
• 2 level tablespoons finely grated onion
• 1 tablespoon wine vinegar
• 3 tablespoons olive oil