- Servings: 6
- 4 ounces jumbo lump crabmeat, picked over
- 1 teaspoon finely chopped fresh chives
- 1 teaspoon finely chopped fresh flat-leaf parsley
- 1 teaspoon finely chopped celery leaves, (optional)
- 1/2 teaspoon fresh lemon juice
- Coarse salt and freshly ground pepper
- Small crisp crackers, such as Melba toasts
Stir together crabmeat, chives, parsley, celery leaves (if desired), and lemon juice. Season with salt and pepper.
Top toasts with crabmeat mixture, and serve with soup.