Always buy the freshest jumbo lump crabmeat possible----and always pick over it carefully to discard any bits of shell or cartilage, trying not to break up the lumps of meat. Always store fresh crabmeat in the refrigerator---and always use it within 24 hours.
Suggested Wine: Dry Rhine or Reisling.
Serving Ideas : Serve with baked potatoes and cole slaw.
Serves: 4
Prep. Time: About 15 minutes
4 ounces Butter
1 pound Jumbo Lump Crab Meat -- picked over
1 tablespoon Tarragon Vinegar (approximately)
In a 10" non-stick skillet, heat butter until slightly melted. Add the crabmeat; heat over medium-high heat until the crabmeat begins to brown, stirring gently making sure not to break up the lumps. Drizzle with vinegar and serve immediately in individual serving plates while stitll sizzling.