2 servings, easily doubled

1/3 cup heavy cream, whipped to soft peaks

1/3 cup chili sauce

1 cup homemade or best-quality mayonnaise

6 green onions (scallions), white and green part, trimmed and cut into thin rounds

2 tablespoons minced fresh Italian parsley

- Juice of 1 lemon (about 2 tablespoons)

- Kosher salt

- Black pepper in a mill

- Pinch cayenne pepper or chipotle powder

1 large head iceberg lettuce, rinsed and dried

- Meat from 2 cooked Dungeness crabs, leg meat kept separate

? lemon, in wedges

First, make the dressing. In a small bowl, use a rubber spatula to fold together the cream, chili sauce and mayonnaise. Mix in the green onions, parsley and lemon juice and season to taste with salt, black pepper and cayenne (or chipotle) pepper. Cover and refrigerate until ready to use.

Break the lettuce in half and remove the leaves from the core, taking all but the inner couple of inches. Set the inner leaves aside for another use.

Tear the remaining leaves into chunks and divide them among two plates.

Mound the body meat on top of the lettuce and top with a generous amount of dressing. Scatter leg meat on top, garnish with lemon wedges and serve immediately.

Keep leftover dressing covered in the refrigerator for two to three days.