Instructions: Heat the oil and butter in a large nonstick skillet over low heat. Add the shallots and garlic and cook, stirring, until wilted, 5 to 7 minutes. Stir in the allspice, cardamom, and cayenne pepper.

Add the crabmeat, thyme, and parsley and stir together well, breaking up the crab a bit. Add wine and cook, stirring over medium-low heat until the liquid is reduced, about 8 minutes. Remove to a bowl and let cool to room temperature. Season with salt, cover, and chill until ready to serve.

COMMENTS: I made this with all olive oil, and it just wasnt as good. Too oily. Nutr. Links: 0 0 1358 0 0 0 0 0 0 0 0 0

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