Lump CRABMEAT POINT CLEAR

TABLE OF CONTENTS: SEAFOOD/ FISH

 

1 lb. fresh lump crabmeat

¼ cup butter or margarine

4 T. sweet red pepper, finely chopped

4 green onions, sliced with green tops

3 T.  lemon juice

1 tsp. salt

¼ tsp. cayenne pepper (ground red pepper)

Bay’s brand English muffins, split into halves

 

 

 

Remove any shell or cartilage from crabmeat.

 

In a skillet, melt the butter; then stir in the sweet red pepper, green onions, lemon juice, salt, cayenne pepper, and cook on medium heat until the sweet red pepper is tender. Gently stir in the lump crabmeat keeping the lumps whole, when possible.  Keep the crabmeat mixture warm in the skillet on simmer.

 

Toast the English muffin halves; then top with the Crabmeat Point Clear to serve.

 

If you are a crabmeat lover, as I am, this is pure heaven!  Unfortunately, it is rather expensive, but if you have ever picked the meat from a blue crab, you should already have an appreciation of the time and labor involved, not to mention your poor, sore fingers!  Ah, but there is almost nothing as good as fresh crabmeat.  Blue lump crabmeat from the Gulf Coast is almost unbeatable!

Point Clear, Alabama is one of my very favorite spots anywhere.  The Eastern shore of Mobile Bay does actually come to a point in this tiny town at the location of Marriott’s GRAND HOTEL.  Wonderful breezes, magnificent panoramic views of the bay, fragrant blooming magnolias, and unbelievable sunsets will make you never want to leave this beautiful spot….....

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