5 tablespoons mayonnaise
1 tablespoon lemon juice
1 teaspoon lemon zest
1⁄8 teaspoon cayenne pepper
2 dashes Tabasco
3⁄4 pound fresh crabmeat, picked over
3 tablespoons finely chopped green onions
2 tablespoons butter
4 soft rolls, sweet not sour, split but not all the way through
4 Butter lettuce leaves, washed and dried
- Combine the mayonnaise, lemon juice, zest, cayenne pepper, and Tabasco in a bowl. Fold in the crab and green onions, season to taste with salt and white pepper.
- Store in the fridge for up to one day.
- Preheat a griddle to medium heat. Butter the inside of each bun and toast on the griddle until golden brown.
- Place a piece of lettuce in each bun and divide the crab salad between the four buns, serve immediately.