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How to make it

  • Remove cartilage from crabmeat. Melt butter in 2 1/2 to 3-quart saucepan or chafing dish. Add parsley, brandy, salt, pepper and nutmeg. Stir in crabmeat, trying not to break crabmeat, and saute slowly until crabmeat is heated, 5 to 8 minutes. Serve as is or over toast points.
  • By: Little Campus Inn, Annapolis, Maryland
  • Maryland Seafood Cookbook 2

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  • binky67 9 years ago
    :-) Crab!!!! Need I say more?
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    " It was excellent "
    lunasea ate it and said...
    Crab is king...and I'm hungry for this one, too. Thanks for the recipe and I wish I was eating this for breakfast.
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