Recipe

Chownings Tavern Sauteed Backfin Crabmeat Recipe


Chownings Tavern Sauteed Backfin Crabmeat Recipe Rottman / All my dishes
10 months, 2 weeks ago
Quick and easy brunch, Colonial America style.
Prep:5m Cook:10m Servings:4

Rottman

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Ingredients
  • 1 pound backfin crabmeat
  • 6 tablespoons butter
  • 1 teaspoon lemon juice
  • salt and pepper to taste
  • 1 tablespoon shallots, finely chopped
  • dash dry sherry or brandy

Directions
  1. Pick over crabmeat and discard any bits 0£ shell or cartilage.
  2. Sprinkle with lemon juice and toss lightly.
  3. Saute shallots in butter over low heat until golden.
  4. Add crabmeat and cook over low heat only until crabmeat is hot; do not brown.
  5. Season with salt and pepper and a dash of sherry or brandy
  6. Serve hot in individual heated ramekins or casseroles.
  7. (4 servings)
  8. From The Williamsburg Cookbook, 1975.

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Comments

chef_irish 10 months, 2 weeks ago said:
Most Definately A Great Recipe...Yummy!
High 555555555555's from Me!

crabhappychick 10 months, 2 weeks ago said:
Simple and lovely crab recipe. Love it when the crab shines through.

rottman 10 months, 2 weeks ago said:
I do too crabhappychick. That one has just the right flavors too.


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