| 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
A Message from our Provider:
“Who hears \”Depart from me, for I never knew you\”?”