1 3/4 cups (425 ml) chunk crabmeat, picked over well for shell and cartilage, drained well, rinsed and drained and squeezed dry again if canned; thawed and squeezed dry if frozen
2 tbsp (30 ml) lemon juice
5 stalks celery, trimmed
4 large OR 5 medium radishes
2 tbsp (30 ml) snipped chives
2 tbsp (30 ml) chopped tender celery leaves, plus additional whole leaves for garnish
5 tbsp (75 ml) mayonnaise, either homemade OR top-grade commercial
Sea salt
Freshly ground black pepper
8 lettuce leaves


Make sure crabmeat is completely dry, then sprinkle with lemon juice and set aside.

Use a vegetable peeler to peel the celery, then cut it into 1/4-inch (6-mm) slices. Trim the radishes and cut them into 1/2-inch (1.2-cm) dice.

In a large bowl, combine the crab meat, celery, radishes, chives, chopped celery leaves, mayonnaise and salt and pepper to taste.

To serve, place 2 butter lettuce leaves on each of 4 salad plates. Spoon a quarter of the crab and celery salad atop each.
Garnish with a few whole celery leaves.


This recipe is from How To Cook Fish -


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