Crab Pasta With Old Bay & Saltines

• 4 tablespoons unsalted butter, divided
• 2 stalks celery, thinly sliced
• 1 leek, halved lengthwise and thinly sliced
• 3 scallions, thinly sliced (both the white and green parts)
• 1 pinch kosher salt, plus more to taste
• 1/2 pound jumbo lump crab meat, drained as much as possible
• 2 tablespoons freshly squeezed lemon juice, divided
• 1/2 pound short-shaped pasta (such as shells, rigatoni, farfalle, or penne)
• 1/3 cup mayonnaise
• 1 teaspoon Old Bay
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire
• 10 Saltine crackers
• 1/4 cup finely chopped chives

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.

unsalted butter, stalks celery, scallions, kosher salt, crab meat, freshly squeezed lemon juice, pasta, mayonnaise, bay, mustard, worcestershire, crackers, chives

Taken from food52.com/recipes/81742-crab-pasta-recipe (may not work)