Melt butter in chafing dish or medium skillet. Arrange the crabmeat around
edge of dish. Place pimientos in center. Sprinkle pimientos with chives. Sprinkle
crabmeat with salt and paprika. Add gravy and cream.
Cook over low heat, until
mixture is heated through, stirring crabmeat gently to keep pieces as whole
Warm cognac in small saucepan. Ignite with match. Pour flaming, into crabmeat
Serve over rice.
Yield: 4 servings
Posted by bettyboop50 at Recipe Goldmine May 9, 2001.