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Crab Meat, Suedoise

Place one and a half pounds crab-meat flakes in a bowl. Season with four tablespoons dressing; gently mix. Place six fine, well cleaned and drained large lettuce leaves on a large cold dish, then divide the crab meat on the lettuce. Spread a mayonnaise sauce over meat, sprinkle over a finely chopped, hard-boiled egg and half teaspoon finely chopped parsley. Twist six small anchovies in oil, ring-like, and arrange one on top of each and serve.