Try to purchase the freshest jumbo lump blue crab meat possible, and store the refrigerator. It should be used within 2 days maximum. If fresh crab meat is not available, try to find "pasteurized" crab meat which can be stored in the refrigerator up to the "use by" date on the packaging.
4 ounces unsalted butter
In a large non-stick skillet, heat butter until slightly melted. Add the crabmeat and heat over medium-high, stirring gently making sure not to break up the lumps. Sprinkle with salt and pepper (and dried tarragon if using). Drizzle with vinegar, stir carefully, and cook until begining to sizzle. Divide mixture into individual serving dishes. Sprinkle with Old Bay seasoning and serve immediately with lemon wedges.
* If tarragon vinegar isn't available, use 1 teaspoon dried tarragon and regular white wine vinegar.
Nutrition Information: 1 serving = 4 ounces---243 Calaories