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