Prep 20 mins
Cook 0 mins
- 453.59 g lump crabmeat
- 236.59 ml tartar sauce
- 118.29 ml capers, drained
- 29.58 ml parsley, chopped
- 4.92 ml creole seasoning
- herb salad dressing
- 3785.0 ml spring greens
- Gently toss the tartar sauce with the crabmeat, the capers, the parsley and the Creole Seasoning and adjust if necessary.
- Toss the greens with Herb Dressing.
- Place spring greens in a Martini glass.
- Place a mound of the crabmeat on top of the tossed salad.
- Garnish with grape tomatoes and a twist of lemon on the rim of the glass.