Prep 10 mins
Cook 8 mins
This simple dish will knock your socks off; use the best crab meat that you can...it's worth it! This makes a lovely dinner with salad and bread!
- 453.59 g lump crabmeat, jumbo, picked clean (all cartilage and shell removed)
- 113.39 g butter, melted
- 4.92 ml champagne vinegar
- 2.46 ml Worcestershire sauce
- 2.46 ml hot sauce
- Preheat oven to 450º.
- Mix all ingredients together gently, to avoid breaking up jumbo lumps.
- Spread into a baking dish (pie pan or small - 8 X 8).
- Bake for 6-8 minutes, until it starts to lightly brown.
Outstanding crab dish, for sure! I really appreciated how simple it was to make, & I didn't even cut back on the hot sauce (although I wasn't about to add any more than given in the recipe)! This is definitely a keeper of a recipe! Many thanks for sharing it! [Made & reviewed in Everyday Is a Holiday recipe tag]
My husband really loved this dish. it's simple enough to let the Crab's natural flavor shine through but the Champange Vinegar really adds something special.. I used Frank's red hot sauce and got best results
What a treat. I used fresh crab (which is pretty easy to get here in the Pacific NW), and a quality champagne vinegar from a gourmet market near me. And I think that was the secret to this dish being so tasty. Also, there was only a slight hint of the hot sauce (which is perfectly OK for my delicate taste buds). But if you like your seafood to have that extra "kick", you might want to increase the hot sauce just a tad. But as is, this dish was truly a gourmet treat that we really enjoyed. Thanks, alligirl. It's a "keeper", for sure.