Sunday, July 27, 2008


Easy Crab Saute
1 lb. backfin crabmeat, shell & cartilage removed
juice of 1 lemon
4 Tbsp. Smart Balance buttery spread, or extra virgin olive oil
2 minced garlic cloves
2 Tbsp. chopped fresh parsley
1 Tbsp. fresh oregano
Pinch of cayenne or crushed red pepper flakes
1/4 - 1/2 cup of drinking-quality white wine

Toss the crabmeat with the lemon juice; set aside. Heat the SB or oil in a medium skillet over medium heat and add the garlic. Saute about 1 minute; add the herbs, pepper and wine and let it bubble briefly, then just heat everything through, about 1 more minute. Serve this on toast rounds or parsley-butter pasta. Round out the meal with a tossed salad.


Anonymous said...

I made this tonight, using fresh crabmeat, half olive oil and some unsalted butter, fresh basil and flat leaf parsley. As we are on vacation with limited ingredients in the kitchen, I served it with roasted vegetables and pre-packaged mashed potatoes to which I added sour cream and butter. My husband ate two helpings of potatoes and left everything else:-(

Judy said...

So Sorry your hubby didn't like this. He sounds like mine, uber picky, but my hubby actually did like this.