CRAB NORFOLK

1/2 lb. butter
1 lb. of back fin or lump crab meat
salt and pepper
juice of a lemon
minced parsley
chunks of crusty bread

In a heavy skillet, melt 1/2 lb. of butter. When it bubbles, add 1 lb. of back fin or lump crab meat. Season with salt and pepper. Saute’ ever so lightly …don’t mash or shred the lumps. Add the juice of a lemon and a generous sprinkling of minced parsley. Boil up for 10 seconds. Serve immediately in preheated individual ramkins. Have chunks of crusty bread for dunking in the butter sauce.