Ingredients:

  • 1 lb imitation crab meat
  • 4 tbsp unsalted butter
  • 6 cloves garlic, finely minced
  • 1 tsp Old Bay Seasoning
  • 0.5 tsp smoked paprika
  • 1 pinch red pepper flakes
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, finely chopped

Instructions:

  1. Prep the crab. Remove the 1 lb imitation crab meat from the packaging and pat it dry with paper towels. Note: Excess moisture will steam the crab instead of letting it sauté.
  2. Mince the garlic. Finely mince the 6 cloves garlic. Avoid using a press if you want distinct, golden bits; use a knife for small, uniform cubes.
  3. Melt the butter. Place your skillet over medium low heat and add the 4 tbsp unsalted butter. Smell cue: Watch for a nutty, creamy aroma.
  4. Bloom the aromatics. Add the garlic, 1 tsp Old Bay, 0.5 tsp smoked paprika, and 1 pinch red pepper flakes to the melted butter.
  5. Infuse the fat. Cook for 2-3 minutes, stirring constantly until the garlic is fragrant and translucent. Do not let it turn dark brown.
  6. Sauté the crab. Turn the heat up to medium and add the imitation crab. Smell cue: The briny scent of the fish should mingle with the spices.
  7. Toss and coat. Sauté for 5-7 minutes, tossing frequently until the crab is heated through and edges are slightly golden.
  8. Deglaze with citrus. Pour in the 1 tbsp fresh lemon juice. This will sizzle and help lift any browned bits (fond) from the bottom of the pan.
  9. Finish with herbs. Stir in the 2 tbsp fresh parsley. Scent cue: A sudden burst of fresh, herbal brightness.
  10. Rest and serve. Remove from heat immediately. Let it sit for 1 minute so the sauce can thicken slightly before plating.