INGREDIENTS
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8 ounces lump crabmeat, picked over for shells
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¼ cup mayonnaise
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2 teaspoons finely grated lemon zest
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2 teaspoons freshly squeezed lemon juice
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1 stalk celery, finely diced
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1 spring onion or scallion, finely chopped
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1 teaspoon Old Bay Seasoning
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1 dash Worcestershire sauce
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½ teaspoon hot sauce, such as Tabasco or Srirachi
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