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Sauteed Crab With Lemon And Capers

  • Yield: 2


  • 2 tablespoons butter
  • 1 pound lump crabmeat, picked over for shells and cartilage
  • 1 1/2 teaspoons capers, drained
  • 1/2 teaspoon fresh lemon juice
  • Salt, black pepper, and cayenne to taste
  • 1 tablespoon chopped parsley


  • In a non-reactive skillet over medium heat, melt the butter. Add the crabmeat and heat through. Add the capers and lemon juice, season with salt and peppers, and sprinkle with chopped parsley.