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Ingredients
  • 8 ounces lump crabmeat, picked over for shells
  • ¼ cup mayonnaise
  • 2 teaspoons finely grated lemon zest
  • 2 teaspoons freshly squeezed lemon juice
  • 1 stalk celery, finely diced
  • 1 spring onion or scallion, finely chopped
  • 1 teaspoon Old Bay Seasoning
  • 1 dash Worcestershire sauce
  • ½ teaspoon hot sauce, such as Tabasco or Srirachi
Note: Ingredients may have been altered from the original.
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