2 pounds fresh lump crabmeat, drained
1/2 cup chopped celery
1/4 cup mayonnaise
2 to 3 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
8 soft, unsliced buns*
Combine crabmeat through pepper in a large bowl; toss gently.
Split buns on top; fill with crabmeat mixture. Serve immediately.
*Hot dog buns may be substitted for unsliced buns.