Crabmeat Sauté With Herbs Recipe
Ingredients (8)
- 1/4 pound butter
- 1/2 clove garlic, minced
- 1 green onion, minced
- 1 pound fresh crabmeat (preferably jumbo lump or lump)
- 1 tablespoon chives, minced
- 1 tablespoon parsley, minced
- Juice of 1/2 lemon
- Toast points, puff pastry shells, salad greens, rice, or croutons, optional
Directions
Learn how to make this recipe at The Spruce Eats
The epitome of elegance in a cocktail glass - Francés 75. An effervescent delight blends the botanicals of gin with lemon, balanced beautifully by a dash of sugar syrup and a generous topping of champagne, adding a sparkling sophistication.
Ingredients (6)
- 1 oz. Tanqueray No. TEN Gin
- 0.75 oz. Lemon Juice
- 0.5 oz. Simple Syrup
- 2 oz. Brut Champagne
- Lemon Twist Garnish
- <i>*Approximate serving size is 1.4 servings. Please enjoy responsibly. </i>