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1
In a bowl, combine the curry powder and mustard.
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2
Beat in the vinegar, then slowly add the grape-seed oil to make a well-emulsified dressing.
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3
Set aside.
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4
Peel the celery root.
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5
Cut into 3 sections horizontally, making the middle section about 2 inches thick.
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6
Slice the middle section into 12 thin, large disks, wrap them in plastic wrap and reserve.
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7
Cut the other 2 sections, along with any of the celery root remaining from the middle section, into small dice.
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8
Bring a pot of water to a boil, add the diced celery root and cook for 2 to 3 minutes, or until just tender.
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9
Drain and refresh under cold water.
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10
Drain well and set aside.
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11
Pick over the crab meat to remove any stray bits of cartilage.
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12
In a bowl, mix the crab meat with the cooked, diced celery root and the tomatoes.
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13
Reserve 6 of the chives, finely chop the rest and mix them in.
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14
Beat the dressing and fold half of it into the crab-meat salad.
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15
Season with salt and pepper to taste.
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16
Refrigerate until ready to serve.
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17
Heat the peanut oil in a wok or a skillet until very hot.
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18
Dry the reserved celery root disks on paper towels if necessary and fry the slices, turning them once, until golden brown, about 2 to 3 minutes per side.
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19
Drain on paper towels.
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20
To assemble, place a round of celery root on each of 6 plates, top each with a portion of the crab-meat salad, then with another round of celery root.
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21
Mix the remaining dressing again and pour it around each of the napoleons.
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22
Cut the reserved chives in half and place two pieces across the top of each celery-root disk.
