8 tbs (1 stick) butter, melted
2 pounds jumbo lump crabmeat, picked over for shells and cartilage
2 tbs fresh lemon juice
Salt and freshly ground black pepper to taste
1 tbs finely chopped green onions
1 tbs minced parsley
2 tbs toasted almond slivers
Preheat the oven to 325 degrees.
In a large mising bowl, gently toss the butter with the crabmeat.
Add the lemon juice, salt, black pepper, green onions and parsley.
Toss gently again to mix.
Mound the mixture equally into four ramekins and sprinkle with the
almonds. Bake for 10 minutes or until just warmed through. Serve immediately.
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