Ingredients:

  • 1 lb lump crab meat
  • 1 tbsp extra virgin olive oil
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 0.25 cup unsalted butter, cut into cubes (for initial sauté)
  • 0.25 cup unsalted butter, cold and cubed (for emulsification)
  • 2 cloves garlic, smashed
  • 4 cloves garlic, minced
  • 0.25 cup dry white wine
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh Italian parsley
  • 0.5 tsp red pepper flakes
  • 1 lemon cut into wedges

Instructions:

  1. Place a large skillet over medium-low heat. Add the olive oil and the first half of the butter (0.25 cup, cubed). Once the butter begins to foam, add the 2 smashed garlic cloves. Sizzle for 2 minutes until mahogany, then remove and discard the cloves.
  2. Increase heat to medium. Add the minced garlic and cook for 30 seconds until fragrant. Pour in the white wine and lemon juice, allowing the liquid to reduce by half.
  3. Lower heat to low. Add the lump crab meat to the skillet. Use a silicone spatula to gently fold the meat into the garlic butter sauce, taking care not to break up the lumps.
  4. Finish the sauce by adding the remaining cold butter cubes (0.25 cup) one at a time, swirling the pan gently to emulsify. Season with sea salt, black pepper, and red pepper flakes.
  5. Garnish with freshly chopped Italian parsley and serve immediately with lemon wedges.