pounds cooked crabmeat
bunches scallions, white and light-green parts only, thinly sliced
celery stalks, finely diced
juice of 1 lemon
teaspoon kosher salt
teaspoon black pepper
rolls or hot dog buns
leaves lettuce (such as Bibb)
ripe tomatoes, sliced
1. Pick over the crabmeat, discarding any pieces of shell. Finely chop the meat.
2. In a medium bowl, combine the crabmeat, scallions, celery, lemon juice, mayonnaise, salt, and pepper.
3. Toast the rolls until lightly browned.
4. Spoon some of the chilled crabmeat mixture onto half of each roll, then place some of the lettuce and tomato on the other half. Serve immediately.