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.
Oxmoor House Homestyle Recipes