Combine the stock, potatoes, and saffron in a medium saucepan over high heat. Bring to a boil and cook the potatoes until theyíre fork-tender, for about 15 minutes. Remove the pot from the heat, but allow the potatoes to steep in the saffron liquid for about 10 minutes. Drain the potatoes, reserving 1/2 cup of the saffron cooking liquid.
Prepare the dressing by heating 1 tablespoon of the oil in a small saucepan over high heat. Add the green onions, bell peppers, garlic, parsley, salt, and pepper and stir-fry for 30 seconds. Stir in the 1/2 cup reserved saffron liquid and bring to a simmer. Whisk in the remaining 2 tablespoons of the oil until thoroughly incorporated, and remove from the heat. Makes 3/4 cup.
To serve, mound 1 cup of the greens on each of 4 dinner plates and top with 1/4 cup of the crabmeat. Arrange about 8 quarters of potato around each mound and spoon 3 tablespoons of the dressing over each salad. Serve warm.
Yield 4 salad servings