Crabmeat Ravigote

• 1 pound lump crabmeat
• 2 green onions, minced
• 2 to 3 stalks celery, chopped
• 1 Tbsp. capers
• ¼ cup vinaigrette dressing
• ¼ cup mayonnaise
• 1 tsp Creole seasoning
• Avocado
• Tomatoes
• Lettuce

Pick through crabmeat for shells.  Blend crabmeat with remaining ingredients, being careful not to break up crabmeat.  Chill.  Serve on a bed of lettuce surrounded by sliced avocados and tomatoes.  Sprinkle top of crabmeat mixture with small amount of red pepper.  4 servings.  Doubles easily.

Vinaigrette Dressing:

• ½ cup olive oil
• ½ cup salad oil
• 1/3 cup red wine vinegar
• 2-3 cloves garlic
• 1 tsp. Dijon mustard
• 1 tsp. salt
• 1 tsp. pepper

In food processor or blender, drop in garlic cloves with blades running.  Add other ingredients and blend until creamy, about 60 seconds.  Note:  If you want this thicker, drizzle in the oil while blades are running after other ingredients have been blended.  Makes 1 ½ cups.

(Lee)