Recipe

A A A

• 8 wide celery ribs, trimmed
• 1/4 cup cream cheese, softened (2 oz)
• 2 tbsp mayonnaise
• 1 tbsp fresh lemon juice
• 1 tsp fresh lemon juice
• 1 tbsp finely chopped basil
• 2 tsp finely chopped tarragon
• 2 tsp finely chopped flat leaf parsley
• 1/2 tsp finely grated lemon zest
• 1/2 lb lump crabmeat , picked over and well drained
• 1/2 cup frozen baby peas, thawed
• 1/4 cup finely chopped fennel bulb, plus fennel fronds, for garnish
• 3 tbsp finely chopped red onions
• kosher salt & freshly ground black pepper

• 1 Peel the celery ribs so they sit flat, then cut them on the diagonal into 1-inch lengths.
• 2 In a medium bowl, combine the softened cream cheese with the mayonnaise, lemon juice, basil, tarragon, parsley and lemon zest.
• 3 Add the crabmeat, peas, fennel bulb and onion and stir gently until just combined.
• 4 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.