This salad was created by the chef at the Olympic Club in Seattle in the late nineteenth century. Arrange on a platter or in a salad bowl: Boston lettuce leaves or Bibb lettuce leaves, washed and dried Place on top: About 1 cup thin strips Boston lettuce, Bibb lettuce, or red-leaf lettuce, washed and dried Heap on top of these: 2 cups cooked lump crabmeat, preferably fresh Pour over the crab: 1 cup Sauce Louis Garnish with: 2 hard-boiled eggs, sliced (optional) Snipped fresh chives Serve at once.