1 tablespoon unseasoned rice wine vinegar, plus more for serving.
minced green bell pepper.finely grated sweet onion.
finely grated lemon zest plus 1 tablespoon fresh lemon juice.jumbo lump crabmeat.day-old rustic white bread.
, torn into 1-inch pieces (4 cups).Crostini, chips or radicchio leaves.
In a large bowl, blend the mayonnaise with the celery, green pepper, onion, parsley, lemon zest, lemon juice, hot sauce and cayenne.
Fold in the crab and season with salt and pepper.Stir in the meat..
In a large pot of boiling salted water, cook the pappardelle until al dente.Drain and return to the pot.
Add the ragù and toss over low heat until the pasta is coated.Serve with cheese at the table..