For the crab salad
- 1 1/2 cups jumbo lump crabmeat, picked over and drained well
- 1/2 small carrot, peeled and minced
- 1/2 stalk celery, minced
- 1 tablespoon brandy or tawny Port
- 1 teaspoon Piri-Piri Sauce, or store-bought hot sauce, or to taste
- 1/3 cup plain milk mayonnaise, or more if needed
- Kosher salt and freshly ground black pepper
- 2 cups tender baby salad greens, (optional)
