Posted by bettyboop50 at recipegoldmine.com May 9, 2001
Source: McCall's Coast to Coast Cooking
1/4 cup butter or margarine
1 pound king crab meat
1 (4 ounce) can pimientos drained and halved
2 tablespoons snipped chives
1/4 teaspoon salt
1/4 teaspoon paprika
1/2 cup canned beef gravy
1/2 cup heavy cream
1/3 cup cognac
Cooked white rice
Melt butter in chafing dish or medium skillet. Arrange the crabmeat around
edge of dish. Place pimientos in center. Sprinkle pimientos with chives. Sprinkle
crabmeat with salt and paprika. Add gravy and cream. Cook over low heat, until
mixture is heated through, stirring crabmeat gently to keep pieces as whole
as possible.
Warm cognac in small saucepan. Ignite with match. Pour flaming, into crabmeat
mixture.
