Fresh picked crabmeat comes in several forms. The four most common are lump, backfin, special and claw. Lump, or jumbo lump, is the large white lumps of meat that come from the area of the body adjacent to the back fin appendage. Backfin consists of some lumps plus other meat from the body. Special, also called regular or flake, is the white meat without any lumps. Meat from the claw is brownish in color and is used in recipes where a white appearance is not important. Many people think that the claw meat has the most flavor.
Combine celery, pickle, onion, mayonnaise, lemon juice and pepper in medium bowl. Mix well. Gently blend in crabmeat and eggs, being careful not to break pieces apart. Chill thoroughly. Serve on lettuce leaves. Garnish with tomato wedges. Serves 6.
Contributed by Joyce Taylor