In a medium saucepan, cover the eggs with 1 1/2 inches of cold water. Bring the water to a rolling boil. Remove the pan from the heat, cover and let the eggs stand for 12 minutes. Prepare a medium bowl of ice water. Drain the eggs and add to the water for 5 minutes. Peel the eggs and halve them lengthwise.
Scoop the egg yolks into a bowl. Using a fork, mash the yolks with 2 tablespoons of the olive oil, the lemon juice and a small pinch of cayenne. Stir in the parsley, scallion and the 1 tablespoon of capers, then gently fold in the crabmeat. Season the deviled egg filling with salt and black pepper. Generously mound the filling in the egg white halves.
In a large bowl, whisk the vinegar with the mustard and the remaining 3
tablespoons of olive oil and season the dressing with salt and black pepper.
Add the greens and toss to coat. Mound the greens on plates and arrange
The devilled eggs on top. Garnish the devilled eggs with capers