2 lbs cooked crabmeat
2 bunches scallions (white and green parts)
2 celery stalks, finely diced
juice of 1 lemon
1/2c of mayonnaise
1/2 t salt
1/4 t freshly ground pepper
8 to 10 rolls (toasted on buttered pan)

Finely chop the crab meat. In a medium bowl, combine the crabmeat, scallions, celery, lemon juice, mayo, salt and pepper. Cover and refrigerate for 30 minutes. Spoon some of the chilled crabmeat mixture onto roll. And lettuce and serve.

And if you are ever in Northern CA - you have to try the Yankee Pier in Larkspur, and Fish restaurant on the water in Sausalito, they're crab rolls are my favorite!