Lynn's Cajun Crab Sauce
2 tablespoons butter
1 tablespoon minced garlic
1 tablespoon lemon juice
one quarter cup white wine
one-half teaspoon Tony Chachere's
Creole Seasoning
one quarter teaspoon hot sauce
one-half lb. lump crabmeat
1. Add all ingredients to a sauté pan except for lump crabmeat. Simmer for
2 minutes.
2. Stir in the lump crabmeat and gently cook on simmer until thoroughly heated.
Be careful not to break up lumps of crabmeat.
3. Top grilled crabs or other foods with crabmeat sauce.
Yields 2 servings.
To serve, place food on plate and top with sauce.
Music was
invented to confirm human loneliness.
-
Lawrence
Durrell