| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Seafood-md, Skillet-md | 2 | Servings | |
INGREDIENTS
| 4 | sl | White bread, thinly sliced |
| Melted butter, for brushing | ||
| 2 | tb | Butter |
| 2 | Carrots, grated | |
| 8 | oz | Lump crabmeat, picked over |
| 1/2 | ts | Grated lemon zest |
| 2 | tb | Fresh lemon juice |
| 1/4 | c | Finely chopped chives |
| 1/4 | c | Finely chopped basil |
| 1/4 | c | Finely chopped mint |
| 1/4 | c | Finely chopped parsley |
| Salt and freshly ground black pepper |
INSTRUCTIONS
Lightly toast the bread and brush both sides with melted butter; divide each slice in half diagonally and set on a dinner plate. Heat the butter in a skillet. When the foaming subsides, add the carrots and saute for a couple of minutes or until the carrots just begin to soften. Add the crabmeat and stir for a minute just to heat up. Add the lemon zest and juice and herbs; saute for 30 seconds and remove from heat. Season to taste with salt and pepper. | Yield: 2 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Busted by Gail Shermeyer by TVFN Website on April 11, 1997 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6672 Posted to MC-Recipe Digest V1 #608 by 4paws@netrax.net (Shermeyer-Gail) on May 12, 1997
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