Chownings Tavern Sauteed Backfin Crabmeat
From rottman 15 years ago
- 10 minutes to make
- Serves 4
Quick and easy brunch, Colonial America style.
Ingredients
- 1 pound backfin crabmeat shopping list
- 6 tablespoons butter shopping list
- 1 teaspoon lemon juice shopping list
- salt and pepper to taste shopping list
- 1 tablespoon shallots, finely chopped shopping list
- dash dry sherry or brandy shopping list
How to make it
- Pick over crabmeat and discard any bits 0£ shell or cartilage.
- Sprinkle with lemon juice and toss lightly.
- Saute shallots in butter over low heat until golden.
- Add crabmeat and cook over low heat only until crabmeat is hot; do not brown.
- Season with salt and pepper and a dash of sherry or brandy
- Serve hot in individual heated ramekins or casseroles.
- My personal favorite is to serve this over buttered toast.
- (4 servings)
- From The Williamsburg Cookbook, 1975.
People Who Like This Dish 5
- seastorm Atkinson, NC
- binky67 Ellicott City, MD
- crabhappychick Pittsburgh, PA
- chef_irish Gainesville, FL
- rottman Nottingham, MD
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The Rating
Reviewed by 2 people-
Most Definately A Great Recipe...Yummy!
High 555555555555's from Me!
chef_irish
in Gainesville loved it
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Simple and lovely crab recipe. Love it when the crab shines through.
crabhappychick
in Pittsburgh loved it
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