In a medium bowl, mix together 2/3 pound picked-over lump crabmeat, 1/4 cup finely chopped cilantro, 1/4 cup thinly sliced scallion greens, 1 1/2 tablespoons mayonnaise, 2 teaspoons grated lemon peel and 3/4 teaspoon fresh lemon juice; season with salt. Spread about 1/3 teaspoon mayonnaise onto each of 35 plain rice crackers; top with the crab salad and a sprinkle of white pepper.
