Try to purchase the freshest jumbo lump blue crab meat possible, and store in 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.
1 stick unsalted butter
In a large non-stick skillet, heat butter with the garlic cloves until slightly melted and let stand about 15 minutes to allow the garlic to flavor the butter
Use a slotted spoon to remove the garlic, re-heat the butter and add the crabmeat. Cook 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 snipped chives, serve immediately with lemon wedges.
* If tarragon vinegar isn't available, use 1 teaspoon dried tarragon and regular white wine vinegar.
* Best place I've found to purchase the finest Chesapeake Bay Blue Crabmeat is www.thecrabplace.com
Nutrition Information: 1 serving = 4 ounces---243 Calories