Print Maryland crab and seafood recipes from
Sparrows Pt. Brandied Crab
  • 2 tablespoons butter
  • 1/4 cup fresh parsley, finely chopped
  • 2 tablespoons brandy
  • 1/8 teaspoon salt
  • 1/8 teaspoon white pepper
  • pinch nutmeg
  • pinch paprika
  • 1 large fresh lemon
  • 1 pound backfin crab meat
  • crackers
In a large skillet or electric wok, melt butter. Add parsley, brandy, salt, white pepper, nutmeg, paprika and the juice of one lemon. Heat until hot. Add crab meat and toss lightly to heat and coat. Be careful not to break up lumps. Serve in buffet dish with crackers on the side.
Brandy adds interest, flavor and excitement to the beginning foods you offer your guests.
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