© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Margarette
Serve with crusty bread or toast points as an hors d'oeuvre or with bread and a salad it's a meal.
2 pounds lump crabmeat
⅛ pound thinly sliced ham
¼ cup chopped onion
½ cup butter or margarine, melted
Cut ham into ½ inch strips and set aside. Sauté onions in butter over low heat, until translucent. Add ham and crabmeat. Cook until lightly brown. Stir gently to avoid breaking crab lumps.