Instructions: Cull any pieces of shell or cartilage from crab meat. Peel pears and cut lengthwise into fourths. Cut out core of pears. In mixing bowl combine mayonnaise, mustard, rum, lemon juice and celery, mixing well. Add crab meat, and toss lightly. Add salt, celery salt and pepper to taste. Place lettuce on chilled serving plates or platter. Place pears on lettuce and top with crab-lump mixture.

Sprinkle with chives. Garnish, if desired, with large ripe or stuf- fed olives, hard-cooked egg quarters or tomato quarters, using any or all of them as garnishes.

Serves 4

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