In a large bowl, combine the lettuce, crabmeat, onions, celery, olives, green onions, and parsley. In a small bowl, combine the oil, vinegar, garlic, salt, and pepper, and whisk to blend.
Pour over the crabmeat mixture. Toss gently to coat, being careful to not to break up the crabmeat lumps. Adjust seasoning, to taste.
Refrigerate until well chilled and the crabmeat is marinated, at least 2 hours. Serve.
Yield: 4 servings