Recipe
Sauteed Crab With Lemon And Capers
Ingredients
- 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
Directions
- 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.
Recipe Details
- Source: Cooking Section, July 2003
- Dish Type: Entree
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