Crab Saute

16 oz All Natural Jumbo, Lump or Backfin crabmeat
1/3 cup butter
1/8 cup chopped parsley
1 tbs brandy
1/8 tsp salt
pinch white pepper
1/8 tsp Old Bay
toast points
Drain and flake crabmeat. Remove any shell. Melt butter in a medium size sauce pan. Stir in parsley, brandy, salt, pepper and Old Bay. Fold in crabmeat, being careful not to break lumps. Saute slowly 5-8 minutes or until crabmeat is heated. Serve on toast points.

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