Another way to serve this spring salad is to spoon it onto challah toasts. Cocktail Party Recipes

Mary Barber
Sara Corpening
June 1998

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© Simon Watson

Recipe Summary

Yield:
MAKES ABOUT 5 DOZEN
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel the celery ribs so they sit flat, then cut them on the diagonal into 1-inch lengths. In a medium bowl, combine the softened cream cheese with the mayonnaise, lemon juice, basil, tarragon, parsley and lemon zest. Add the crabmeat, peas, fennel bulb and onion and stir gently until just combined. Season with salt and pepper. Spoon 1 teaspoon of the crab salad onto each piece of celery and garnish with a bit of fennel frond.

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Make Ahead

The crab salad can be refrigerated for up to 1 day.