27 Nov 2009
|Lump crabmeat||6 Ounce, picked over well|
|Lemon juice||1 1⁄2 Tablespoon|
|Chopped parsley||1 Tablespoon|
1. Preheat oven to hot (400° F.).
2. Arrange the crabmeat in a lightly greased, individual casserole and dot with butter. Sprinkle with lemon juice.
3. Bake, uncovered, until golden brown, about eight minutes. Garnish with parsley
Crabmeat Virginia Recipe