Crab Louis

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Sauce Louis:

1/2 cup mayonnaise

2 tablespoons chili sauce

2 tablespoons sour cream

2 tablespoons lemon juice

2 teaspoons Worcestershire sauce

4 scallions, minced

Kosher salt

Crab and Plating:

2 cups (about 1 pound) cleaned, cooked lump or jumbo lump crab meat, chilled

Kosher salt and freshly ground black pepper

1 small bunch chives, minced

1 head Bibb lettuce, leaves separated

1 cup cherry tomatoes, preferably Sweet 100, or grape tomatoes, halved lengthwise

2 hard-boiled eggs, peeled and quartered

1 large lemon, sliced, for squeezing