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Ingredients

• 1 1/4 cup  aioli or mayonnaise
• 2   large celery ribs, cut into 1/4-inch dice
• 2 tablespoons  fresh lemon juice
•   Cayenne pepper
• 1 1/4 pounds  lump crabmeat, picked over and lightly broken up
•   Salt
• 8   hot dog buns or 16 mini brioche rolls, split
• 8   Boston lettuce leaves, sliced

Description

New Orleans Chefs Often Drown Seafood In Rich, Spicy Sauces, But Here, Chef Jason McCullar Of Cure Simply Dresses Sweet Crabmeat (a Louisiana Staple) In Lemon-scented Aioli. The Crab Salad Is Wonderful Piled On Hot Dog Buns Like A New England Lobster Roll

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