Title: Crab Norfolk
Categories: Crustaceans Appetizer
Yield: 4 Servings

1/2	c	Butter
1	lb	Lump crabmeat
1/2	ts	Salt
1/4	ts	Pepper
		Juice of 1 lemon
1/2	c	Chopped fresh parsley
		Crusty French bread

Melt butter in a heavy skillet over low heat; add crabmeat, salt, and pepper. Saute gently, being careful not to shred lump crabmeat. Add lemon juice and parsley; continue cooking until thoroughly heated. Remove from heat.

Spoon crabmeat mixture into four 6-ounce custard cups or ramekins. Serve with crusty bread pieces for dunking.

1 The Southern Heritage Sea and Stream Cookbook. Oxmoor House, Birmingham, AL

MM Format by John Hartman Indianapolis, IN

previous

next