Whisk mayonnaise, lemon zest, lemon juice, hot sauce, pepper and salt in a medium bowl. Thoroughly mix in shallot, celery and 3 tablespoons chives. Mix in crab very gently so it doesn't break up too much.Advertisement
Line each bun with lettuce and divide the crab filling among the buns. Garnish with the remaining 1 tablespoon chives.
Make Ahead Tip: Cover and refrigerate the crab filling (Step 1) for up to 1 day.
Tip: Crabmeat (already removed from the shell) can be purchased canned, in shelf-stable pouches, frozen or pasteurized. Pasteurized usually has the best flavor; look for it in the fresh seafood section of the market. Crab from the U.S. and Canada are both considered good choices for the environment. If you live in an area known for crab, you may be able to get freshly cooked crabs at the seafood counter of your local market.
1 1/2 starch, 1/2 other carbohydrate, 2 lean meat, 1 fat