1/3 cup vegetable oil
1/2 cup water
1/4 cup cider vinegar
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. Worcestershire sauce
1 pound fresh lump crabmeat, drained
1 medium onion, diced
3 tomatoes, sliced
3 hard-cooked eggs, quartered
12 pimiento-stuffed olives (optional)
In medium bowl, mix together first 6 ingredients. Add crabmeat and onion, tossing gently to coat.
Cover and chill 3 hours. Drain.
Arrange tomato slices on lettuce-lined plates and top with crabmeat mixture.
Place egg and stuffed olives around crabmeat and tomatoes.
NOTE: This makes a very attractive and tasty luncheon offering. Serve with thin wheat crackers and lemon wedges.