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Discussion Starter · #1 ·
For you folks that don't visit the Crab Board


While at the Watermens Expo one of the booths I always look foward to visiting is the Maryland Aquaculture Development & Seafood Marketing Program I love to sampled there newest recipes.
Here is one that is GREAT!
Brandied Crab

1 pound Maryland backfin crabmeat
2 table spoons butter or margarine
¼ cup fresh parsley, finely chopped
2 table spoons Brandy
1/8 tablespoon salt
1/8 tablespoon white pepper
pinch nutmeg
pinch paprika
1 large fresh lemon
1 loaf French bread sliced thin

In a large skillet or electric wok, melt butter. Add parsley, brandy, salt, pepper, nutmeg, paprika and the juice of 1 lemon and Heat until hot. Add crabmeat and toss lightly to heat and coat. Be careful not to break up lumps. Arrange 2 slices of bread side by side on each serving plate. Mound crabmeat evenly on each side of the bread. May also be served with crackers as an hors d’ oeuvre.
Makes 4 servings
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