{"id":11527,"date":"2023-04-20T09:00:42","date_gmt":"2023-04-20T13:00:42","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=11527"},"modified":"2023-12-18T16:29:34","modified_gmt":"2023-12-18T21:29:34","slug":"crabmeat-almondine","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/crabmeat-almondine\/","title":{"rendered":"Crabmeat Almondine"},"content":{"rendered":"\n\n\n\n\n
In a small saut\u00e9 pan, melt 2 \u00bd tablespoons of butter over low heat, then add crabmeat. Warm over low heat, stirring gently with a wooden spoon, until heated through, about 5 to 6 minutes. Do not allow to cook. Cover pan and place in a warm oven while preparing sauce.<\/p>\n\n\n\n
To prepare the sauce, melt 3 tablespoons of butter in a heavy sauce pan over medium heat, then add pepper. Cook until foamy and slightly brown at edges. Lower heat and add lemon juice and parsley. Stir, then add almonds. Cook over low heat until browned. Remove from heat.<\/p>\n\n\n\n
Place portions of crab on warmed plates then top with the sauce.<\/p>\n\n\n\n
Contributed by Joyce Taylor<\/a> From: No-Salt Seafood: All the Flavor Without the Salt<\/em><\/p>\n\n\n DID YOU KNOW<\/p> If you don\u2019t have a ruler, a soda can could be used to measure the required 5 inches<\/a> in length for recreational crabbers to keep a blue crab.<\/p>