Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 4 slices | White bread, thinly sliced |
| \N \N | Melted butter, for brushing |
| 2 tablespoons | Butter |
| 2 \N | Carrots, grated |
| 8 ounces | Lump crabmeat, picked over |
| ½ teaspoon | Grated lemon zest |
| 2 tablespoons | Fresh lemon juice |
| ¼ cup | Finely chopped chives |
| ¼ cup | Finely chopped basil |
| ¼ cup | Finely chopped mint |
| ¼ cup | Finely chopped parsley |
| \N \N | Salt and freshly ground black pepper |
Lightly toast the bread and brush both sides with melted butter; divide each slice in half diagonally and set on a dinner plate. Heat the butter in a skillet. When the foaming subsides, add the carrots and saute for a couple of minutes or until the carrots just begin to soften. Add the crabmeat and stir for a minute just to heat up. Add the lemon zest and juice and herbs; saute for 30 seconds and remove from heat. Season to taste with salt and pepper. | Yield: 2 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
MC Busted by Gail Shermeyer by TVFN Website on April 11, 1997 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6672 Posted to MC-Recipe Digest V1 #608 by 4paws@... (Shermeyer-Gail) on May 12, 1997