2 large egg yolks
2 tablespoons red wine vinegar
1 tablespoon creole mustard
1 teaspoon fresh lemon juice
1 cup vegetable oil
1/4 cup nonpareil capers
1/4 cup chopped scallions
1 tablespoon chopped curly parsley
Salt and freshly ground black pepper to taste
1 pound jumbo lump crab meat
1 small head of iceberg lettuce, washed dried, and cut into thin ribbons
2 medium vine-ripened tomatoes, cored and cut into six 1-inch-thick slices
Combine the egg yolks, vinegar, mustard, and lemon juice in a food processor and process for 2 minutes. With the processor running, add the oil slowly in a thin stream and process until emulsified. Remove to a mixing bowl and gently fold in the capers, scallions, and parsley. Season with salt and white pepper. Chill for 2 to 4 hours. Just before serving, gently fold in the crab meat, taking care not to break up the lumps. Divide the lettuce among 6 serving plates and top with a slice of tomato. Spoon the crab atop the tomato to serve.
