In a bowl, blend the mayo, onions, celery, lemon juice, salt and white pepper with a whisk. Blend well. Then add the crabmeat and blend well again. After mixing, fill the rolls with 1/2 cup filling and serve.
Recipe courtesy of Robert Irvine
Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.
You don't have to be Irish to fill your house with the scent of fresh-baked soda bread.
50 States of Desserts