|Oranges||2 Large, peeled, seeded and quartered|
|Crabmeat||250 Milliliter, flaked (1 Cup)|
|Lemon||1 , quartered|
|Green onions||2 , thinly sliced|
|Low fat yogurt||250 Milliliter (1 Cup)|
|Tomato juice||50 Milliliter (1/4 Cup)|
|Parsley||15 Milliliter, chopped (1 Tablespoon)|
|Dry vermouth||25 Milliliter (2 Tablespoons)|
|Tabasco sauce||3 Drop|
|Black olives||50 Milliliter, chopped (3 Tablespoon)|
|Coriander||1⁄2 Teaspoon, chopped (2 Milliliter)|
Combine all the ingredients for the sauce in a bowl; mix well and set aside.
Arrange the lettuce leaves as desired on serving plates.
Fan out the orange quarters on each plate.
Garnish with the crab meat, sprinkled with lemon.
Border with the sauce.
Garnish with green onion sprinkles.