Heat the oil and butter in a large nonstick skillet over low heat. Add the shallots and garlic and cook, stirring, until wilted, 5 to 7 minutes. Stir in the allspice, cardamom, and cayenne pepper. Add the crabmeat, thyme, and parsley and stir together well, breaking up the crab a bit. Add wine and cook, stirring over medium-low heat until the liquid is reduced, about 8 minutes. Remove to a bowl and let cool to room temperature. Season with salt, cover, and chill until ready to serve. COMMENTS: I made this with all olive oil, and it just wasnt as good. Too oily. =AD=AD=AD=AD=AD Nutr. Links: 0 0 1358 0 0 0 0 0 0 0 0 0 Per serving (excluding unknown items): 80 Calories; 5g Fat (67% calories from fat); 4g Protein; 2g Carbohydrate; 24mg Cholesterol; 69mg Sodium Recipe by: All Around The World/Shelia Lukins Posted to FOODWINE Digest by "McNamara, Kelly" on Sep 16, 1997