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In A Medium Sized Bowl Mix The Hazelnuts, Celery, Pear, Onion, Parsley, Lemon Juice, Olive Oil, Ground Pepper, And Salt. Gently Fold In The Lump Crab Meat, Trying Not To Break Up The Crab Too Much. Make Individual Servings, About A Half Cup Each Over A Piece Of Butter Lettuce.
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