3/4 lb. fresh lump crabmeat, drained
1/3 c. celery, thinly sliced
2 tbsp. green onions, thinly sliced
2 tbsp. yogurt, plain, nonfat
2 tbsp. mayonnaise, reduced-calorie
2 tbsp. tomato sauce, no salt added
1 tbsp. white wine vinegar
1/4 tsp. cracked black pepper
1/4 tsp. hot sauce
1/8 tsp. salt
1/8 tsp. white pepper
1 lg. garlic clove, minced
2/3 c. tomato, unpeeled, seeded, diced
4 romaine lettuce leaves
Green onion fans (optional)

Combine first 3 ingredients in a medium bowl; toss gently and set aside. Combine yogurt and next 8 ingredients; beat with a wire whisk until smooth. Add to crabmeat mixture; stir well. Cover and chill 2 hours. To serve, stir in tomato; serve on lettuce-lined plates. Garnish with green onion fans, if desired.