Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Mayonnaise |
| 1 teaspoon | Seafood seasoning |
| ¼ cup | Finely chopped celery |
| 2 tablespoons | Minced onion |
| 6 ounces | Crabmeat (check for small |
| \N \N | Peices of shell) |
| 2 larges | Kaiser rolls, split |
| \N \N | Horizontally |
| 1 cup | Thinly sliced romaine |
| \N \N | Lettuce |
Mix the mayonnaise and seafood seasoning together in medium bowl. Mix in celery and onion. Add crabmeat and stir gently to combine. Don't mash. Season to taste with pepper. Place bottoms of rolls on plates.
Place half of crab salad, and then the lettuce on each of the rolls.
Place the bun tops on the salad, and press gently. Source: Adapted by Deborah Kuhnen from Bon Apetit Magazine, June 1996.