-
1
Set a large pot of water, covered with a lid, on the stove to come to a boil.
-
2
Add 2 tablespoons butter to a very large skillet over medium heat. When the butter has melted and the skillet is hot, add the prepped celery, leek, and scallion. Sprinkle with a big pinch of salt and stir to coat all the vegetables in the butter. Cook for about 10 minutes, stirring occasionally, until the vegetables are soft and beginning to brown.
-
3
Once the vegetables are tender, push them toward the perimeter of the pan, so there's a big empty circle in the center. Add another 1 tablespoon butter to melt. Now add the crab meat and sprinkle with salt. Cook the crab meat for about 4 minutes, until it's just starting to brown in places, flipping halfway through. Pour 1 tablespoon lemon juice on top of the vegetables and crab, then gently stir to incorporate. Turn off the heat.
-
4
Is the water boiling? Great. Season it generously with salt (I estimate 1 tablespoon kosher salt per 1 quart of water). Add the pasta and cook for 8 to 10 minutes, or until al dente.
-
5
While the pasta cooks, melt the remaining 1 tablespoon butter in a nonstick skillet over medium heat. Crush the Saltines with your hands, then add to the butter. Toss to coat. Toast the Saltine crumbs for about 3 minutes, or until golden-brown. Sprinkle with salt.
-
6
Now, combine the mayo, Old Bay, Dijon, Worcestershire, and remaining 1 tablespoon of lemon juice in a big bowl. Taste and adjust the seasoning accordingly.
-
7
When the pasta is done, reserve 1/2 cup or so of pasta water, then drain the pasta. Add the pasta to the bowl with the Old Bay sauce, give a quick toss, then add the crab-vegetable mixture, about half the chopped chives, and a tablespoon of reserved pasta water. Gingerly toss again, taking care not to break up the crab lumps. (Does it need more pasta water to loosen up? Add a small splash if so.)
-
8
Serve immediately, with the fried Saltines and remaining chives sprinkled on top.
