Dill Crab Salad

1 pound lump crab meat
2 spring onions, diced
1 small red onion, diced
2 celery stalks, diced
1 carrot, grated 
1/2 cup fresh dill, chopped
Old bay seasoning to taste
Red pepper flakes to taste
1/2 cup  grapeseed Vegenaise

In a large bowl, mix all the ingredients together.
Serve over baby mixed greens. 
Keep in the fridge for no longer than 2 days.

(This recipe also works great with tuna, sardines, or shrimp).