Crab Louis

from the Don’t Eat Your Heart Out cookbook

1 head lettuce
1/2 pound crab meat
1/4 cup sliced waterchestnuts
2 stalks celery, thinly sliced
3 green onions with tops, thinly sliced
1/2 green pepper, chopped
2 tomatoes, cut into wedges
1 bunch asparagus spears, steamed 2-4 minutes
lemon wedges

Dressing:
3/4 c mayonnaise
2 T. lemon juice
2 T. grated onion

combine mayonnaise, lemon juice, and onion; chill 30 minutes. Line chilled salad bowls with outside leaves of lettuce; shred remaining lettuce. Toss shredded lettuce, crab, waterchestnuts, celery, green onion and green pepper with salad dresing to moisten; spoon into lettuce-lined bowls. Garnish with tomatoes, asparagus and lemon wedges.