Source: McCall's Coast to Coast Cooking

1/4 cup butter or margarine
1 pound king crab meat
1 (4 ounce) can pimientos drained and halved
2 tablespoons snipped chives
1/4 teaspoon salt
1/4 teaspoon paprika
1/2 cup canned beef gravy
1/2 cup heavy cream
1/3 cup cognac
Cooked white rice

Melt butter in chafing dish or medium skillet. Arrange the crabmeat around edge of dish. Place pimientos in center. Sprinkle pimientos with chives. Sprinkle crabmeat with salt and paprika. Add gravy and cream. Cook over low heat, until mixture is heated through, stirring crabmeat gently to keep pieces as whole as possible.

Warm cognac in small saucepan. Ignite with match. Pour flaming, into crabmeat mixture.

Serve over rice.

Makes 4 servings.