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4 servings rice
1/4 c. margarine
1/4 c. white wine
2 Tbsp. lemon juice
1 tsp. sugar
1 Tbsp. cornstarch
1 tsp. chopped chives
1 tsp. parsley
1 lb. crabmeat supreme (or
shrimp, scallops)

Cook rice. In a 12 x 8-inch dish, melt margarine at
High 50 seconds. Blend in all ingredients except crabmeat.
Add crabmeat and coat with sauce. Cover with wax paper and
microwave at High 6 to 8 minutes, stirring after half the
cooking time. Serve with rice or chow mein noodles.

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