- 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.