1 pound Maryland crabmeat (fresh or pasteurized)
1/4 cup mayonnaise
1 teaspoon chopped pimiento
2 teaspoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
juice of one lemon
1/3 cup chopped celery
lettuce, lemons & paprika for garnish

Carefully remove all cartilage from crabmeat. In a bowl, mix together mayonnaise, pimiento, mustard, Worcestershire sauce, salt, hot pepper sauce, lemon juice and celery and blend well. Pour over crabmeat and toss lightly but evenly. Refrigerate. Serve in a bowl lined with lettuce leaves and garnish with lemons and paprika.