Apopular appetizer at Galatoire's restaurant in New Orleans, this light and satisfying salad is a great lunch on Mardi Gras with crusty French bread.

Ingreadients:

•  ¹⁄₂ 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
•  ¹⁄₂ tsp. finely chopped flat-leaf parsley
•  ¹⁄₂ tsp. kosher salt
•  ¹⁄₈ 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

Direction

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.