Recipe by Marla Swoffer
The name pretty much gives away the recipe, but this is the my favorite way to eat fresh crab (and most other seafood). Be sure to have crusty french bread on hand to soak up the excess. Adjust amounts to your taste.
- 118.29 ml butter (I sometimes use Smart Balance)
- 29.58-44.37 ml lemon juice (I sometimes use concentrate)
- 9.85 ml garlic powder (I use granulated garlic)