1 c. boiling water
1/2 c. thin sliced celery
1 c. seeded and sliced cucumber
1 tbsp. lime juice
2 tbsp. orange juice
1 tsp. Dijon-style mustard
1/4 c. mayonnaise
Dash of pepper
1 1/2 c. cooked golden crabmeat, picked over
4 Romaine lettuce leaves

In a small bowl, pour water over celery. Stir and let stand for 1 minute; drain and cool.

In a medium bowl, combine celery, cucumbers, lime juice, orange juice, mustard, mayonnaise and pepper. Stir to blend thoroughly.

Fold in crabmeat, cover and refrigerate for at least 1 hour. When ready to serve, spoon crabmeat salad onto lettuce leaves and garnish with lime wedges. Makes 4 servings.