Ingredients:

1 lb. Louisiana jumbo lump crab meat, picked over Rémoulade dressing (see below)
salt and pepper
1 head iceberg lettuce, shredded
Green tomato relish
1 cup chives, snipped

Rémoulade dressing Ingredients: 1 small onion, roughly chopped 1 rib celery, roughly chopped
2 cloves garlic, peeled

3 green onions, roughly chopped
1?4 cup fresh parsley leaves, loosely packed 2 tablespoons prepared horseradish
1/2 cup mayonnaise
1/4 cup freshly squeezed lemon juice
3 tablespoons Creole mustard
3 tablespoons ketchup
1 tablespoon Worcestershire sauce
salt, pepper, Louisiana style hot sauce

Method:

Photo Courtesy Louisiana Kitchen & Culture

Rémoulade Dressing:Combine onion, celery, garlic, green onion, parsley, and horseradish in a food processor; pulse until finely chopped, but not smooth, scraping down sides as needed. Spoon mixture into a medium mixing bowl. Add mayonnaise, lemon juice, Creole mustard, ketchup, and Worcestershire. Whisk until smooth. Taste; adjust seasoning with salt, pepper, and hot sauce. Cover and chill until needed, preferably overnight.

Crab Salad: In a medium-sized bowl, gently toss crab meat with 1 cup Rémoulade dressing. Taste, adjust seasoning with salt and pepper. Set aside. Divide lettuce among 4 chilled plates. Evenly spoon dressed crab atop lettuce. Garnish each with 1 tablespoon Green Tomato Relish; divide snipped chives among plates.