- 1 carton (8 ounces) whipped chive cream cheese
- 1/2 cup crabmeat, drained, flaked and cartilage removed or imitation crabmeat
- 1 tablespoon mayonnaise
- 1/2 teaspoon lemon juice
- 1/8 teaspoon onion salt
- 1/8 teaspoon garlic salt
- 6 celery ribs, cut into serving-size pieces
- In a small bowl, combine the first six ingredients. Transfer to a small resealable plastic bag. Cut a small hole in the corner of the bag; pipe mixture into celery sticks. Store in the refrigerator. Yield: 2 dozen.
Originally published as Crab-Stuffed Celery in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p31
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