Crab and Pea Salad in Celery Ribs

Name: Crab and Pea Salad in Celery Ribs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 60
Cuisine: Global
Ingredients: 118 milliliters frozen baby peas, thawed; 1 Tbsp finely chopped basil; 8 ribs wide celery ribs, trimmed; 57 grams 1/4 cup cream cheese , softened; 59 milliliters finely chopped fennel bulb, plus fennel fronds, for garnish; 2 teaspoons finely chopped flat-leaf parsley; 60 servings Kosher salt and freshly ground pepper; 1 Tbsp fresh lemon juice; 1 teaspoons finely grated lemon zest; 227 grams lump crabmeat, picked over and well drained; 2 Tbsps mayonnaise; 3 Tbsps finely chopped red onion; 2 teaspoons finely chopped tarragon

Crab and Pea Salad in Celery Ribs might be just the side dish you are searching for. One portion of this dish contains about 1g of protein, 1g of fat, and a total of 12 calories. This recipe serves 60. This recipe covers 1% of your daily requirements of vitamins and minerals. A mixture of lemon zest, flat-leaf parsley, mayonnaise, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free and pescatarian diet.

Instructions

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.

Ingredients you will need

Cream Cheese

Celery Rib

Lemon Juice

Lemon Zest

Mayonnaise

Tarragon

Parsley

Basil

Equipment you will use

Bowl

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.

Ingredients you will need

Salt And Pepper

Fennel

Crab

Celery

Onion

Peas

Equipment

Bowl

Ingredients

Servings:

118milliliters

frozen baby peas, thawed 1Tbsp

finely chopped basil 8ribs

wide celery ribs, trimmed 57grams

1/4 cup cream cheese , softened 59milliliters

finely chopped fennel bulb, plus fennel fronds, for garnish 2teaspoons

finely chopped flat-leaf parsley 60servings

Kosher salt and freshly ground pepper 1Tbsp

fresh lemon juice 1teaspoons

finely grated lemon zest 227grams

lump crabmeat, picked over and well drained 2Tbsps

mayonnaise 3Tbsps

finely chopped red onion 2teaspoons

finely chopped tarragon

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.