(Lee)
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.