Reader Recipe
Gulf Lump Crabmeat Sauté

This winning recipe was featured in Crawfish, Oysters, Crab and More.

March Contest Winner

This easy yet flavorful recipe is perfect for entertaining, as it comes together quickly. Payne learned of it through a chef at a private club in Corpus Christi, where it was often served as an appetizer. Scoop the crab onto toast points or simply enjoy on its own; it’s equally delicious chilled. When serving, squeeze the paprika-dipped lemon slices over the crab for a citrusy kick.

1/4 cup (1/2 stick) butter
2 cloves garlic, pressed
1 pound lump crabmeat, picked through for shells
1/2 cup slivered almonds, toasted
1/4 cup chopped fresh flat-leaf parsley
Salt and pepper, to taste
Lemon slices
Paprika
Salad greens or toast points, for serving

1. Melt butter in a skillet over medium heat. Add garlic and sauté until golden, 2–3 minutes.

2. Add crabmeat and stir-fry until all meat is very hot, 3–5 minutes, stirring carefully to keep crab pieces intact.

3. Stir in almonds and parsley, adding salt and pepper to taste. Heat through 1 minute and ladle onto a preheated serving platter.

4. Garnish with lemon slices dipped in paprika.

Serves 8 as an appetizer.

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