Instructions:

Use sharp scisors to carefully cut 2 large king crab legs and extract the meat as neatly as possible. Cut into good bite-sized chunks. Gently fold together crab with chopped celery and 1/2 cup of mayo made with old bay instead of salt, an extra egg yolk, and lemon juice. See the link for base mayo recipe. Chop lettuce into bite sized pieces and toss with olive oil, salt, and pepper. Plate salad on a chilled flat plate. Scoop crab salad and place on top of salad. Sprinkle with paprika. Garnish with a chopped sprig of tarragon.