The Lowcountry Anglers Fishing Club

Crabmeat Saute

INGREDIENTS:

• 1/4 pound butter
• 1/2 clove garlic, minced
• 1 tablespoon finely minced green onion
• 1 pound fresh lump crabmeat
• 1 tablespoon chopped chives
• 1 tablespoon finely chopped parsley
• juice of 1/2 lemon or 1 small lime
• 12 toast points or baked puff pastry shells

PREPARATION:

Melt butter in a large skillet and add garlic and green onions. Cook, stirring about 3 minutes, but do not brown. Add crabmeat and toss gently and thoroughly until heated through. Sprinkle with chives, parsley and lemon juice or lime juice.

Spoon mixture onto hot toast points, puff pastry shells, or serve over rice.

Serves 6.