Put the celery root, onion, mustard, lemon juice, parsley, egg, 1/4 teaspoon of the salt, and the cayenne in a food processor or blender and blend for 30 seconds. With the motor running, slowly drizzle in the vegetable oil. The mixture will thicken slightly.
Put the crabmeat in a medium-size mixing bowl and season with the remaining 1/4 teaspoon salt and the black pepper. Add 1 cup of the dressing and toss lightly to mix. Cover and chill for 30 minutes.
Remove several leaves from the inside of each lettuce wedge and thinly slice. Toss with the remaining 1/4 teaspoon salt and 1/2 cup of the remaining dressing in a bowl. Divide this mixture into 4 equal portions and arrange in the center of four salad plates. Place a lettuce wedge on top of each portion. Spoon a tablespoon of the remaining dressing over each wedge, then put 1/2 cup of the crab mixture in the center of each wedge of lettuce. Serve with the croutons.
Yield: 4 servings
Salmonella warning: Letís talk about egg safety because I donít want any of you out there to get sick. I personally love homemade fresh mayonnaise and I make it with freshóand I mean FRESHóraw eggs. Iíve never had any trouble, but I want you to take some precautions. Always purchase your eggs from a reputable source, a place you can trust with your life. Donít use eggs after the expiration date on the carton. Donít go leaving your eggs in the backseat of your car while youíre out and about, and once you get home, keep the eggs in the refrigerator. I use eggs pretty quickly, so I donít have to worry about keeping them too long at home. But I suppose thereís a tiny risk some nasty old salmonella could sneak into some eggs, so just be cautious about serving young kids or the elderly or to people who have health problems. Okay?