• 1 large cooked crab or 2 small cooked crabs
• 2 celery hearts or the heart of 1

Cut the meat of the crabs into convenient-sized pieces. Shred the celery or endive, add to the crab meat and mix lightly with the oil, vinegar, parsley and seasoning. Serve on a bed of lettuce leaves; garnish with slices of hard-boiled egg, capers and stuffed olives.