bunches scallions, white and light-green parts only, thinly sliced
celery stalks, finely diced
juice of 1 lemon
rolls or hot dog buns
leaves lettuce (such as Bibb)
ripe tomatoes, sliced
- Pick over the crabmeat, discarding any pieces of shell. Finely chop the meat.
- In a medium bowl, combine the crabmeat, scallions, celery, lemon juice, mayonnaise, salt, and pepper.
- Toast the rolls until lightly browned.
- Spoon some of the chilled crabmeat mixture onto half of each roll, then place some of the lettuce and tomato on the other half. Serve immediately.