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Chesapeake Bay Crab Salad

• 1 pound backfin crab meat
• ¼ cup mayonnaise
• 1 teaspoon chopped pimiento
• 2 tablespoon Dijon mustard
• 1½ teaspoons Worcestershire sauce
• ½ teaspoon salt
• ¼ teaspoon hot pepper sauce
• juice of 1 lemon
• 1/3 cup chopped celery
• lettuce, lemon slices and paprika

Remove cartilage from crab meat. In bowl, mix mayonnaise, pimiento, mustard, Worcestershire sauce, salt, hot pepper sauce, lemon juice and celery. Blend well.

Pour over crab meat and toss lightly but evenly. Refrigerate.

Serve in bowl lined with lettuce leaves. Garnish with lemon slices and sprinkle with paprika.

Serves 4 to 6.