Generous crab portions, gently warmed and then coated in a frothy garlic, lemon, and parsley butter. Simple, glossy, and very classic, keeping the sweet briny flavor of the crustacean at the forefront.
Ingredients
- 2 pieces cooked crabs
- 160 g unsalted butter
- 6 cloves garlic
- 1 piece lemon
- 0.5 bunches flat-leaf parsley
- to taste fine salt
- to taste black pepper
Method
- Crack the crab claws and legs with a nutcracker or the back of a knife, without crushing the meat; open the shells just enough for the butter to penetrate.
- Pick and pick over the body meat if you are serving the crab already shelled, removing any cartilaginous parts; keep the nice large pieces whole for a generous texture.
- Finely mince the garlic and parsley, then squeeze the lemon; have everything ready by the stove as the butter cooks very quickly.
- Melt the butter over low heat in a large skillet or sauté pan, until it foams gently and smells pleasantly nutty without genuinely browning.
- Add the garlic and let it infuse while stirring, until it becomes fragrant and soft, but remains pale; if it takes on too much color, immediately lower the heat.
- Place the crab pieces in the garlic butter and coat them gently; warm through until the meat is hot to the touch and shiny, without letting it boil.
- Add the lemon juice, salt, and pepper, then baste the crab with the cooking butter until every piece is glossy and deeply flavorful.
- Off the heat, sprinkle with flat-leaf parsley and toss very gently to avoid breaking up the meat.
- Serve immediately in a warm shallow dish, with the garlic butter poured over the top and the rest of the lemon on the table if you prefer a brighter finish.
Nutrition
Per serving
- Energy
- 374.3 kcal
- Protein
- 3.79 g
- Carbohydrate
- 11.48 g
- Fat
- 36.02 g
- Fibre
- 1.66 g
- Calcium
- 13.65 mg
- Iron
- 0.19 mg
- Magnesium
- 5.64 mg
