Crab Smitty - cooking recipe

Ingredients

1 lb. backfin lump crabmeat
1/4 c. butter
1/2 tsp. lemon juice
1/4 tsp. salt
pinch of fresh ground pepper
few drops of onion juice
few drops hot pepper sauce
pinch of thyme
4 thin slices Smithfield country cured ham

Preparation

Pick through crabmeat and remove any pieces of cartilage. Melt butter in heavy skillet and add lemon juice, salt, pepper, onion juice, hot sauce and thyme.
Quickly add crabmeat and stir lightly.
Saute, stirring a few times with a wooden spoon just until crab is cooked through, about 2 minutes.
Lower heat.
Cover crabmeat with ham slices.
Cover skillet and let simmer 2 or 3 minutes.
Serve as is on toast.
Serves 4.