1 lb. Backfin crabmeat
1 c. celery, diced
1/3 c. mayonnaise
1 tbsp. lemon juice
1/2 tsp. salt
Dash of white pepper
Few drops of Tabasco sauce
1/4 tsp. Worcestershire sauce
2 tbsp. French dressing
Lettuce

Pick over the crabmeat and discard bits of shell. Combine all ingredients. Garnish with lettuce.