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Make sure crabmeat is completely
dry, then sprinkle with lemon juice and set aside.
Use a vegetable
peeler to peel the celery, then cut it into 1/4-inch (6-mm)
slices. Trim the radishes and cut them into 1/2-inch (1.2-cm)
dice.
In a large bowl,
combine the crab meat, celery, radishes, chives, chopped celery
leaves, mayonnaise and salt and pepper to taste.
To serve, place 2
butter lettuce leaves on each of 4 salad plates. Spoon a quarter
of the crab and celery salad atop each.
Garnish with a few whole celery leaves.
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