can lump crab meat, picked through and slightly dried
1 1/2
sticks of butter
1
cup chicken stock
3
sprigs of fresh thyme
Carefully remove any excess crab shells
Directions
1.
Pick through crab for any excess crab shells, being careful not to break apart pieces.
2.
In a small sauce pan, bring chicken stock to a simmer.
3.
In a large skillet over medium heat, melt butter. When butter is bubbling, add thyme sprigs and allow to cook for 1 minute. Add warm chicken broth to the butter and simmer for about 2 minutes. Reduce the liquid by half and season with salt and pepper.
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