Main dishes
Lemon Garlic Butter Crab
Crab sautéed in butter and olive oil with garlic, lemon juice, lemon zest and fresh parsley. Ready in 20 minutes for 4 people.
- Total time
- 20 min
- Servings
- 4
- Difficulty
- Easy
Ingredients
Crab
Lemon garlic sauce
Method
Prepare the ingredients
If using fresh, already cooked crab, remove the inedible parts; if using canned meat, drain it well. You need 500 g. Zest the yellow part of 2 lemons (about 4 g), juice them (about 90 ml) and chop 9 g garlic (3 cloves) and 10 g parsley.
Heat the oil and butter
In a wide skillet, heat 30 ml olive oil with 28 g butter over medium heat until the butter melts and bubbles gently.
Cook the garlic
Add the garlic and cook 30–60 seconds, until fragrant, without letting it burn.
Add the crab
Add the 500 g crab and sauté gently 2–3 minutes, until heated through.
Add the lemon
Pour in the lemon juice and zest and toss gently to coat the crab well.
Cook a little longer
Cook 1–2 minutes more to blend the flavors without drying out the crab.
Adjust the seasoning
Taste and adjust with 3 g salt and 1 g black pepper, or to taste.
Serve
Serve right away on a warm plate, topped with the chopped parsley and, if you like, lemon wedges.
The step photos are illustrative.
Notes
Nutrition facts
1 serving (1/4 of the recipe)
- Protein
- 23 g
- Carbohydrates
- 3 g
- Fat
- 13.9 g
- Sodium
- 705 mg
Estimate per serving; it varies with the type of crab (canned usually has more sodium) and brands. The USDA value for cooked blue crab is used.
Reference source: USDA FoodData Central — SR Legacy (2018)
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
This lemon crab is sautéed in a base of butter and olive oil with garlic, and finished with lemon juice and zest for freshness and aroma. Fresh parsley and just the right amount of salt and pepper complete a quick, simple seafood dish.
The key is to heat the crab only as much as needed and cook it just 1–2 minutes with the lemon so it does not dry out. It makes 4 servings and takes about 20 minutes.
Frequently asked questions
Can I use canned crab?
Yes. Drain it very well and taste before seasoning, since it is usually salty. Heat it only 2–3 minutes so it does not dry out.
What should I serve with lemon crab?
It goes well with white rice, pasta, steamed potatoes or crusty bread to soak up the lemon butter sauce, plus a green salad.
Can I make it ahead?
It is best fresh. Leftovers keep up to 1 day in the fridge in an airtight container; reheat over low heat with a splash of water or oil.
