Sauteed Backfin Crabmeat
- 1 pound backfin crabmeat picked for shells
- 1 teaspoon lemon juice
- 1 tablespoon shallots finely chopped
- 6 tablespoons butter
- salt and pepper to taste
- dash dry sherry or brandy
Sprinkle lemon juice over crabmeat and toss lightly. Saute shallots in butter over low heat until golden. Add crabmeat and cook over low heat until crab is heated through. DO NOT BROWN CRABMEAT. Season with salt and pepper and a dash of sherry or brandy.