Deviled Crab Louis

Ingredients

• 8 romaine or iceberg lettuce leaves (10 in. long), rinsed and crisped
• 1 head Belgian endive (white or red; 3 oz.), leaves separated, rinsed, and crisped
• 2 quarts finely shredded romaine or iceberg lettuce (use half romaine and half iceberg or all 1 kind)
• 1/4 cup chopped parsley
• 1 pound shelled cooked crab
• 2 firm-ripe tomatoes (3/4 lb. total), rinsed, cored, and each cut into 8 wedges
• 2 hard-cooked large eggs, shelled and each cut into 4 wedges
• 2 tablespoons chopped fresh chives
• Whole fresh chives
• Salt and pepper
• Lemon wedges