Combine mayonnaise, sour cream, chili sauce, onion and lemon juice. Salt to taste. Line 4 large plates with lettuce leaves. Shred remaining lettuce; arrange on leaves. Arrange crab meat on lettuce. Circle with tomato and egg wedges. Sprinkle with salt. Pour 1/4 cup Louis Dressing over each salad. Sprinkle with paprika. Pass remaining dressing.