Add the cooled vegetables to the crabmeat and toss to combine.Add the parsley and the garlic, and cook, stirring, for 1 minute. Add the onions, celery, and bell peppers and cook, stirring, until softened, about 4 minutes. In a large skillet, melt 4 tablespoons butter over medium-high heat.Cover and refrigerate until ready to use. Place the crabmeat in a large bowl and season with the Essence.Butter a large baking dish and set aside.
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