Recipe Courtesy of Mike and Arlene McInnes
3 tablespoons clarified butter
9 thin slices French bread
12 slices lemon
18 ounces lump crab meat (not canned crab)
3 tablespoons cognac, warmed
6 tablespoons dry white wine
One cup fish stock
3/4 quarters teaspoon salt
Scant 3/4 teaspoon freshly ground black pepper
3 tablespoons lemon juice
1 tbsp finely chopped parsley
3 tablespoons thin carrot curls
Heat the butter in a skillet. Cook the bread over a medium flame until lightly browned. Remove the bread to center of the serving platter and put the lemon slices in the pan. Heat for half a minute. Place slices, still in pan, one on top of the other and press down lightly so that the juice runs out. Remove and arrange at ends of platter. Add the crab meat to the pan, shaking the pan so as not to break lumps. Poor in Cognac and carefully ignite. Add the remaining ingredients except carrot curls. Heat and reduced for 4 to 5 minutes, shaking pan over high heat. Spoon crab meat on top of bread and pour the sauce all over all. Top with carrot curls.
Chef’s choice for wine pairing: Sauvignon Blanc or bubbly.