Recipe Archives->Shellfish->Sauteed Crab

 
Sauteed Crabmeat With Rosemary
 
1 lb. lump crabmeat
1 1/2 Tbsp. olive oil
2 Tbsp. finely chopped fresh garlic
2 Tbsp. sherry wine (not cooking sherry)
1/2 tsp. dry mustard
1/2 tsp. Old Bay Seafood Seasoning
1/2 cup half and half
4 tsp. chopped fresh rosemary
3 Tbsp. butter
2/3 cup finely chopped onion
4 Tbsp. grated Romano cheese
1/4 to 1/2 tsp. paprika
 
Melt butter and olive oil in saute pan. Add onion and garlic,
stirring until translucent. Add seafood seasoning and mustard. Stir
in well. Add crabmeat, toss while heating through. Pour wine around
outer edge of crabmeat. Toss to blend well and heat about 1 minute
or more. Remove from heat and spoon crab mixture into 8 baking
ramekins or small baking dishes.

SAUCE: In same saute pan, with the essence from the crabmeat, add
half and half cream. Bring just to a boil. Add grated cheese and
mix in. Spoon sauce over the crabmeat, about 1 1/2 Tbsp. sauce over
each one. Sprinkle paprika on top of each for color. Bake in
preheated 350 degree oven for 15 to 18 minutes, until toasty.

Remove from oven and sprinkle on chopped rosemary.

Printable version: sauteed-crab.txt.