Remove the coarse outer leaves from the head of lettuce. Tear the leaves from the inner heart into bite-sized pieces, place in a bowl, and set aside.
Cook the frozen corn with
In a medium bowl mix the crabmeat with the corn, scallions, dill pickle, and orange.
In a small bowl mix together the lemon juice, mayonnaise, ¼ teaspoon salt, and white pepper. Pour this dressing over the crab salad and toss to coat evenly.
In another small bowl mix together the cider vinegar and mustard. Whisk in the vegetable oil, then add the dill and season to taste with salt and pepper.
Toss the lettuce with this dressing, then arrange it decoratively on a serving plate. Top with the crab salad.