Check the crab for any shell, take care not to break up the lumps and place in large bowl.
Add the olive oil mayo (regular mayo is ok but this is better I think)
Zest the lemon then juice it adding 1 tbsp each to the bowl.
Add the green onion, celery and bell pepper. Season with cayenne pepper then carefully fold the ingredients together trying not to break up the crab meat.
Split the hogie buns lengthwise (use a hot dog bun if you must) then spread butter on the inside faces.
try to lay the buns flat on a grilling surface or a hot cast iron pan but keep the two halves connected if you can.
When the buns are toasted on the inside fill with the crab mixture then top with a chiffanaude of lettuce and serve with a dill pickle spear.
Add the olive oil mayo (regular mayo is ok but this is better I think)
Zest the lemon then juice it adding 1 tbsp each to the bowl.
Add the green onion, celery and bell pepper. Season with cayenne pepper then carefully fold the ingredients together trying not to break up the crab meat.
Split the hogie buns lengthwise (use a hot dog bun if you must) then spread butter on the inside faces.
try to lay the buns flat on a grilling surface or a hot cast iron pan but keep the two halves connected if you can.
When the buns are toasted on the inside fill with the crab mixture then top with a chiffanaude of lettuce and serve with a dill pickle spear.