SERVES 4
INGREDIENTS
½ cup mayonnaise
2 tbsp. high quality olive oil
2 tsp. white wine vinegar
1 tsp. Creole or Dijon mustard
1 tsp. small capers, rinsed, drained, and finely chopped
½ tsp. finely chopped flat-leaf parsley
½ tsp. kosher salt
⅛ tsp. freshly ground white pepper
3 green onions, finely chopped
1 lb. jumbo lump crab meat
12 large leaves butter lettuce
4 slices tomato, halved
INSTRUCTIONS
1. Whisk together mayonnaise, oil, vinegar, mustard, capers, parsley, salt, pepper, and scallions; add crabmeat and fold gently to combine. Place 3 leaves lettuce each on 4 salad plates. Divide crab mixture evenly among plates and garnish with two half slices tomato.
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