2 cups mayonnaise
1/2 cup ketchup
1/4 cup brandy
8 to 10 ounces mesclun greens
1 pound jumbo lump crabmeat, drained
100 toast points
Make the pink sauce by combining the mayonnaise, ketchup, and brandy in a small bowl and mixing well.
Arrange a bed of greens on a platter. Mound the crab on the greens and pour the pink sauce on the top.