- 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*
How to Make It
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.