1 lb. crab meat
2 c. diced celery
1/4 tsp. salt
2 tsp. sugar
1/2 tsp. dry mustard
1/4 tsp. paprika
2 tsp. prepared horseradish
1/3 c. oil
2 tbsp. fresh lemon juice
1 tbsp. wine vinegar

Break up crab meat with a fork or with your fingers, discard any pieces of shell. Finely dice celery. Mix dry ingredients together, add horseradish, oil, lemon juice and vinegar; blend well. Pour over crab meat and celery. Chill in refrigerator at least 2 hours. Serve on lettuce bed. (Use potato chips as a border, if desired.) Makes 4 generous servings.