Pick through crabmeat to remove any shell or cartilage. In a sauté pan, melt 3 tablespoons butter over medium-high heat. Add onions, celery, bell peppers, and minced garlic. Sauté 3–5 minutes or until ...

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This is part of the Post and Courier's Daily Digest series in which one of our food reporters asks a local to describe their day of eating in detail. Charlotte Rentz lives in Summerville. What did I ...