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   Ingredients :
8 wide celery ribs, trimmed
¼ cup soft cream cheese
2 tablespoons mayonnaise
1 teaspoon lemon juice
1 tablespoon basil leaves, finely chopped
2 teaspoons tarragon
2 teaspoons parsley leaves, finely chopped
¼ teaspoon grated lemon zest
½ lb (225 g) crabmeat
3 tablespoons onion, finely chopped
½ red bell pepper, seeded and deveined, finely chopped


Peel celery ribs and then cut them diagonally into 1 inch (2 ½ cm) pieces.

Combine cream cheese with mayonnaise, lemon juice, basil leaves, tarragon, parsley and lemon zest in a bowl. Add crabmeat and onion and stir until combined. Season to taste.

Spoon 1 teaspoon of the crabmeat salad into each piece of celery. Sprinkle red pepper over and serve.

Crab salad can be prepared and kept refrigerated for up to 1 day 3 – 4 dozen appetizers

Other appetizers with crabmeat:
Crab canapés with cumin and pita toasts
Crab spread
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