• 1 pound lump crabmeat, picked over for shells
• ½ cup saltine crumbs, divided
• 3 scallions, minced
• 2 tablespoons melted butter, plus 1 tablespoon softened butter
• 2 tablespoons mayonnaise
• 1 large egg yolk
• 1 tablespoon Dijon mustard
• 3 teaspoons hot sauce
• 1½ teaspoons Old Bay seasoning
• Lemon wedges, for serving

Click HERE for the instructions

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