A light, seafood entrée.

Ingredients:

• 3/4 cup reduced-calorie mayonnaise
• 3 tablespoons chili sauce
• 1/4 cup chopped green pepper
• 1/4 cup chopped green onion
• salt to taste
• Lemon juice to taste
• 2 heads iceberg lettuce
• 12 oz cooked crab meat
• 2 large tomatoes
• 2 hard-cooked eggs

Directions:

Mix together mayonnaise, chili sauce, green pepper, green onion, salt and lemon juice. Stir in flaked crab. Arrange outer leaves of lettuce on 4 large plates. Shred the heart of the lettuce and arrange a bed in the center of the leaves. Place the crab meat mixture on the lettuce. Cut tomatoes and eggs into wedges and arrange around the crabmeat.

Makes 4 servings