Posted by: scooby 07-28-99 2:35 PM
Crab Norfolk with Smithfield Ham
2 pounds lump crabmeat
1/8 pound thinly sliced Smithfield Ham
1/4 cup chopped onion
1/2 cup ( 1 stick) butter or margarine, melted
Cut ham into 1/2 inch strips; set aside.
Saute onions in butter over low heat, until translucent. Add ham and crabmeat. Cook until lightly brown. Stir gently to avoid breaking crab lumps.
Serve with crusty bread or toast points as an hors d'oeuvre or with bread and a salad as a meal.
Go to Mimi's Archive Page
Return to Mimi's Recipe Request Line