Crab Louis

Ingredients

• 1 large head iceberg lettuce, thinly sliced
• 1 pound fresh lump crabmeat
• 8 eggs, hard boiled
• 1/4 cup chives, chopped fine
• 1 large fresh tomato, cut into 8 wedges
• 16 black olives
• Dressing: 1 cup mayonaise
• 1/4 cup tarragon French dressing
• 1/2 cup chili sauce
• 2 tablespoon green olives, chopped
• 1 teaspoon Worcestershire sauce
• 1 teaspoon horseradish
• salt to taste and freshly ground pepper