Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 sm Celery root
2 tb Butter
Leaves from 1 bunch celery
Juice of 1 lemon
3 tb Hazelnut oil
Salt and pepper to taste
2 c Lump crab meat
1 Head bibb lettuce, washed
-and separated into leaves

1. Peel celery root thoroughly. Cut into uniform batons, about 2"
long and " thick. Melt 1 tbs butter in large skillet over medium-high
heat. Add batons and cook, covered, over medium-low heat until
tender, about 10 minutes. Drain on paper towels.

2. Heat remaining 1 tbs butter in a medium saucepan with 1 tbs water
over medium-high heat. Add celery leaves and cook for 1 minute. Drain
on paper towels. Place celery root and leaves in separate bowls.

3. Pour lemon juice into a small bowl. Whisk in oil and add salt and
pepper to taste. Place crab meat in another bowl, then mix in half the
vinaigrette. Divide remaining vinaigrette between celery leaves and
celery root and toss gently.

4. Arrange lettuce on a serving platter and top with celery root.
Place crab over the celery root and garnish with the celery leaves.
Add salt and pepper to taste.

Saveur May-June 1995
Submitted By DIANE LAZARUS On 06-09-95

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