Crabmeat Ravigote  
 
Dressing: 
1-1/2 cups olive oil 
1/2 cup white wine vinegar 
2 tablespoons Creole mustard
1/2 teaspoon salt 
1/8 teaspoon white pepper

1 pound lump crabmeat 
1/2 cup mayonnaise 
3 tablespoons dressing 
3 green onions, chopped 
1 teaspoon small capers, drained 
12 large leaves lettuce 
12 slices tomato 
Lemons 

Dressing:  combine vinegar and mustard, slowly stir in olive oil, to form an emulsion. Season with salt and pepper. 

Mix together mayonnaise, dressing, green onions, capers and parsley. Carefully fold in the crabmeat, without breaking up the lumps. 
Divide into six portions and serve on a bed of lettuce, with tomato slices and wedges of lemon.