- 1/2 cup butter
- 1 pound lump crab meat
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Juice of 1 lemon
- 1/2 cup chopped fresh parsley
- Crusty French bread
- Melt butter in a heavy skillet over low heat; add crab meat, salt, and pepper. Sauté gently, being careful not to shred lump crab meat. Add lemon juice and parsley; continue cooking until thoroughly heated. Remove from heat.
- Spoon crab meat mixture into four 6-ounce custard cups or ramekins. Serve with crusty bread pieces for dunking.
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