Introduction:
Lemon Butter Crab is a mouthwatering seafood dish that combines the rich, delicate flavor of crab with the bright and tangy kick of lemon. The creamy butter sauce enhances the natural sweetness of the crab meat, making it an irresistible treat. Whether you’re looking to serve it as an appetizer or a main course, this dish is sure to impress guests and satisfy your cravings for something luxurious yet easy to make.
Ingredients:
2 pounds of crab legs or fresh crab meat
1/2 cup unsalted butter
1 tablespoon olive oil
4 cloves garlic, minced
Juice of 1 lemon (plus zest for garnish)
1/4 teaspoon red pepper flakes (optional, for a touch of spice)
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
Directions:
Prepare the Crab: If you’re using crab legs, ensure they are thawed and cracked. If using fresh crab meat, make sure it’s cleaned and ready to use.
Cook the Butter Sauce: In a large skillet over medium heat, melt the butter with olive oil. Once melted, add the minced garlic and sauté for about 1-2 minutes, or until fragrant.
Add Lemon and Seasoning: Stir in the lemon juice, lemon zest, and red pepper flakes (if using). Season with salt and pepper to taste. Let the sauce simmer for another minute to blend the flavors.
Add Crab: Carefully add the crab meat or crab legs to the skillet, turning them in the sauce to coat evenly. Cook for about 5-7 minutes, making sure the crab is heated through and fully coated in the buttery sauce.
Garnish and Serve: Remove from heat and sprinkle with freshly chopped parsley for a burst of color and flavor. Serve the crab with extra lemon wedges on the side for an added citrusy punch.
Serving and Storage Tips:
Serving: Serve the Lemon Butter Crab immediately with a side of crusty bread to soak up the flavorful sauce. It also pairs wonderfully with steamed vegetables or a fresh salad.
Storage: Leftover crab can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave to avoid overcooking the delicate crab meat.
Variations:
