Bookbinder's Crab Sandwich
- 1 cup lump crabmeat
- 2 tablespoons finely chopped celery
- 1 tablespoon finely chopped green bell pepper
- 1 tablespoon finely chopped pimiento
- 2 to 3 tablespoons mayonnaise
- Salt and white pepper
- Celery salt to taste
- Pick over crabmeat carefully to remove all cartilage or shell pieces.
Mix crabmeat and remaining ingredients GENTLY, so as not to break
up the crabmeat too much.
- Serve on toast, buttered roll or any kind of bread you wish.