Crabmeat in Skillet (2) - Ambassador Hotel Chicago
Heat 2 tablespoons of butter in a skillet until very hot. Add 8 oz crabmeat lumps. Sauté until heated through. Ad 2 teaspoons tarragon, vinegar, salt and pepper to taste, 1 teaspoon chopped chives, 2 dashes Worcestershire sauce. Cover skillet and remove from heat. Serve immediately.
Thaw crabmeat if frozen.