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¼ cup mayonnaise
1 large egg, lightly beaten
1 tablespoon Dijon mustard
2 teaspoons fresh lemon juice plus wedges for garnish
1 ½ teaspoons Old Bay Seasoning
1 pound lump crabmeat, picked over
¾ cup crushed saltines (about half a sleeve)
4 teaspoons butter
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1st Keep
 Oodiepup
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