kosher salt and freshly ground black pepperoptional
Arrange butter lettuce leaves on 4 individual serving bowls or salad plates.
Add lump crab and celery to a large bowl.
Make dressing by stirring together remaining ingredients, mayonnaise, Dijon mustard, lemon juice, capers and fresh parsley.
Spoon dressing over crab and celery; gently toss to coat evenly. Adjust seasoning if needed with salt and pepper. Divide salad among 4 prepared bowls or plates and serve.
Serve this crab salad on its own or as crab salad sandwiches (this recipe works for 4 hoagie rolls or 8 potato or brioche rolls) or tossed with cold cooked pasta for a wonderful seafood pasta salad (adding 8 ounces of dry pasta cooked according to package directions and cooled will make 4 generous servings). Or serve scooped into avocado halves or hollowed out tomatoes for an elegant meal.
Check the mayonnaise label if you're following a Paleo or Whole30 diet, or make your own Avocado Oil Mayonnaise, which is appropriate for either diet.