Ingredients:

  • 2 lbs crab meat
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 4 tbsp unsalted butter, cubed
  • 5 cloves garlic, finely minced
  • 1 tbsp fresh lemon juice
  • 1 tsp red pepper flakes
  • 2 tbsp fresh Italian parsley, finely chopped
  • 1 tsp lemon zest
  • 1 tbsp fresh lemon wedges

Instructions:

  1. Pat the crab meat dry with paper towels to remove excess moisture. If using imitation crab, slice into 1-inch bite-sized chunks. Season lightly with salt and pepper.
  2. Heat the olive oil and butter in the skillet over medium-low heat. Once the butter bubbles and becomes frothy, stir in the minced garlic and red pepper flakes. Sauté for 1-2 minutes until the garlic becomes translucent and smells nutty, ensuring it does not turn dark brown.
  3. Increase heat to medium. Gently fold in the crab meat. Sauté for 3-5 minutes, tossing carefully to avoid breaking up the lumps until the crab is heated through and coated in the golden butter.
  4. Pour in the lemon juice and stir rapidly to emulsify the sauce into a creamy consistency. Remove from heat immediately. Fold in the fresh parsley and lemon zest.