Crab Rémoulade Salad
Recipe first appeared in the July/August 2012 edition of Louisiana Kitchen & Culture
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.