6 fresh Blue crab, boiled, cleaned
4 garlic cloves, minced
1/2 stick butter
1/4 c. chopped fresh parsley
1/4 c. clear chicken broth
1 tsp. white pepper
2 stalks chopped celery (optional)

Heat butter in a skillet over medium heat until bubbling. Saute garlic, optional celery and parsley about 2 minutes. Add crab meat, pepper and chicken broth. Stir until crab is heated through and liquid slightly reduced. Serve over hot, cooked rice.