David Bradley, Executive Chef of Lure in Atlanta, Ga.
- 8 oz. Peekytoe or other fresh crabmeat
- 3 tbsp mayonnaise
- 2 tbsp Crystal hot sauce
- 1 tsp Old Bay Seasoning
- 1 tsp Fresh lemon juice
- Pick through crabmeat to remove any small slivers of shell that remain. Take care to leave crab in as large pieces as possible.
- Combine with remaining ingredients and fold gently to avoid breaking down crabmeat.
- Keep cold.