Crab Salad with Pear and Hazelnuts

Ingredients

• 1 1/2 cups fresh lump crab meat
• 1/4 cup chopped roasted hazelnuts
• 1/2 cup finely chopped celery
• 2 firm, but sweet pears, finely chopped
• 1/4 cup finely chopped red onion
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons lemon juice
• 1 tablespoon extra virgin olive oil
• Freshly ground pepper
• Salt and pepper to taste
• 4 large pieces of butter lettuce, rinsed and patted dry

Directions

1. In a medium sized bowl, stir together the hazelnuts, celery, pear, onion, parsley, lemon juice, olive oil, ground pepper, and salt.
2. Add the lump crab meat and fold it in gently, doing your best to keep those lovely pieces of crab intact.
3. Portion the salad into individual servings, about a half cup each, spooned over a piece of butter lettuce.