1 lb. lump crabmeat
1 1/4 c. celery, chopped
1 c. green onions, chopped
1 tsp. tarragon
1/4 tsp. chervil
2 tsp. lemon pepper
2 tbsp. fat-free mayonnaise
1 tbsp. creole mustard
2 Radicchios
Red leaf lettuce

In a large bowl, mix first eight ingredients together and place in refrigerator to chill (at least 2 hours). Clean Radicchio and red leaf lettuce. On individual salad dishes, place four large leaves of the red leaf lettuce. In middle of red leaf lettuce, place 3 or 4 leaves of the Radicchio to form a bowl. Scoop crabmeat mixture into the Radicchio leaves. Just before serving, top with our creamy green onion-garlic dressing and a wedge of lemon.