Recipe
- 2 cups lump crabmeat
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- ½ cup finely chopped celery, finely chopped
- ¼ cup finely sliced green onions, including tops
- ⅓ cup slivered almonds
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon freshly ground white pepper
- lettuce leaves
Place mayonnaise in a medium bowl. Stir in mustard. Add celery, onions, almonds, lemon juice, salt and pepper and mix well. Gently blend in crabmeat, being careful not to break the meat apart.
Chill thoroughly. Serve on lettuce.
Contributed by Joyce Taylor MM2
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