Recipe: Crabmeat Saute aux Herbes

Crabmeat Saute aux Herbes
Cane River Cuisine

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 lime
12 toast rounds

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 lime juice. Spoon mixture onto hot toast rounds or serve over rice. Serves 6.