1 lb. backfin crabmeat
1 c. diced celery
1/3 c. mayonnaise
1 Tbsp. lemon juice
1/2 tsp. salt (optional)
dash of white pepper
3 drops Tabasco sauce
1/4 tsp. Worcestershire sauce
2 Tbsp. French dressing
Combine crabmeat and celery. Mix remaining ingredients
and stir slowly into the crabmeat/celery mixture. Serve on bed
of fresh lettuce or use as a stuffing for tomatoes. Serves 4
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