Crab Louis

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1 quart crisp, coarsely shredded lettuce

1 pound fresh-cooked crab meat, well picked over (Dungeness, lump, or backfin)

4 tomatoes, quartered

4 hard-cooked eggs, peeled and quartered

Dressing:

1 cup mayonnaise

1/3 cup ketchup

1/4 cup heavy cream, whipped

2 tablespoons finely grated scallions

2 tablespoons minced parsley

2 tablespoons minced green bell pepper

2 teaspoons lemon juice

1 teaspoon prepared horseradish

Pinch salt