Try to purchase the freshest jumbo lump blue crab meat possible, and store in the refrigerator. It should be used within 2 days maximum. If fresh crab meat is not available, try to find "pasteurized" crab meat which can be stored in the refrigerator up to the "use by" date on the packaging.

Serves: 4

1 stick unsalted butter
* 2 large cloves garlic halved
1 pound jumbo lump blue crab meat -- picked over for bits of shell
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 tablespoon tarragon vinegar *
Old Bay Seafood Seasoning
Snipped chives 4 small wedges of fresh lemon

In a large non-stick skillet, heat butter with the garlic cloves until slightly melted and let stand about 15 minutes to allow the garlic to flavor the butter

Use a slotted spoon to remove the garlic, re-heat the butter and add the crabmeat. Cook over medium-high, stirring gently making sure not to break up the lumps. Sprinkle with salt and pepper (and dried tarragon if using). Drizzle with vinegar, stir carefully, and cook until begining to sizzle.

Divide mixture into individual serving dishes. Sprinkle with Old Bay seasoning and snipped chives, serve immediately with lemon wedges.

* If tarragon vinegar isn't available, use 1 teaspoon dried tarragon and regular white wine vinegar.
* The vinegar can also be flavored with cut-up pieces of fresh fennel and onion, allowed to steep a few hours on the countertop.

* Best place I've found to purchase the finest Chesapeake Bay Blue Crabmeat is www.thecrabplace.com
* See more yummy seafood and other recipes at my website www.shaboomskitchen.com

Nutrition Information: 1 serving = 4 ounces---243 Calories
Sugar 0 g; Total Carbohydrates 0 g; Total fat 10.5 g; Sodium 510 mg; Cholesterfol 102 mg; Protein 33 g; Fiber 0 g; Potassium 300 mg