Norwegian Sardine Pate
INGREDIENTS:
1 lb Crab Meat Cocktail Sauce
4 tb Butter Lemon Wedges
1 tb Tarrigan Wine Vinegar
1 lb Crab Meat Cocktail Sauce
4 tb Butter Lemon Wedges
1 tb Tarrigan Wine Vinegar
Heat Butter over low heat. Saute crab meat, stirring for 2 minutes. Sprinkle with vinegar. Top with parsley and a little garlic powder. Serve with cocktail sauce and lemon wedges. Cam be made with shrimps.