Fiddler Crab a La Nero

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#51255

serves/makes:

ready in:
under 30 minutes

ingredients

4 cups butter or margarine
1 pound king-crab meat
1 can (4 ounce size) pimientos, drained and halved
2 tablespoons snipped chives
1/4 teaspoon salt
1/4 teaspoon paprika
1/2 cup canned beef gravy
1/2 cup heavy cream
1/3 cup cognac
cooked white rice

directions

Melt butter in chafing dish or medium skillet. Arrange crab meat around edge of dish; place pimientos in center. Sprinkle pimientos with chives.

Sprinkle crab meat with salt and paprika; add gravy and cream.

Cook, over low heat, until mixture is heated through, stirring crab meat gently to keep pieces as whole as possible.

Warm cognac in small saucepan. Ignite with match; pour, flaming, into crab meat mixture. Serve over rice.