Instructions: Melt butter in a heavy skillet over low heat; add crabmeat, salt, and pepper. Saute gently, being careful not to shred lump crabmeat. Add lemon juice and parsley; continue cooking until thoroughly heated.

Remove from heat.

Spoon crabmeat mixture into four 6-ounce custard cups or ramekins.

Serve with crusty bread pieces for dunking.

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