Preparation time: 10 minutes
Cooking time: None
Refrigeration time: 2 hours

1. Break up the crabmeat into a bowl. 
2. Season with lime juice, salt, pepper, chili and half the chopped cilantro. Marinate in the refrigerator for at least 2 hours. 
3. Place a ring mold on a plate. Fill half full with celery root remoulade.
4. Place the marinated crab on top. Remove the ring mold.
5. Garnish with a sprig of cilantro. Serve cold. 

Dominique Laporte (Meilleur sommelier de France 2004) suggests light fresh March beer with its citrusy notes. It's a good match for the briny flavor of the crab and the anise-like taste of the celery.