Recipe - Reasonable Crabmeat Saute (Mf)

4 sl White bread, thinly cut or sliced up
Melted butter, for brushing
2 tablespoon Butter
2 Carrots, grated
8 ounce Lump crabmeat, picked over
One half teaspoon Grated lemon zest
2 tablespoon Fresh lemon juice
One fourth cup Finely chopped chives
One fourth cup Finely chopped basil
One fourth cup Finely chopped mint
One fourth cup Finely chopped parsley
Salt and freshly ground
black pepper

Lightly toast the bread and brush both sides with melted butter; divide
each slice in half diagonally and set on a dinner plate. Heat the butter in
a skillet. When the foaming subsides, add the carrots and saute for a
couple of minutes or until the carrots just begin to soften. Add the
crabmeat and stir for a minute just to heat up. Add the lemon zest and
juice and herbs; saute for 30 seconds and remove from heat. Season to taste
with salt and pepper. | Yield: 2 servings Copyright, 1997, TV FOOD NETWORK,
G.P., All Rights Reserved

MC Busted by Gail Shermeyer by TVFN Website on April 11, 1997

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6672 Posted to MCRecipe Digest
V1 #608 by 4paws@netrax.net (ShermeyerGail) on May 12, 1997