Ingredients:

  • 1 pound fresh lump crab meat, picked over for shells
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 small shallot, finely chopped
  • 1 lemon, zested and juiced
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon red pepper flakes
  • Salt and pepper to taste
  • 1/4 cup heavy cream
  • 1 tablespoon unsalted butter
  • Additional lemon juice and zest to taste

Instructions:

  1. In a mixing bowl, gently combine the crab meat, lemon juice, lemon zest, parsley, and red pepper flakes. Season with salt and pepper. Set aside.
  2. Heat olive oil in a large skillet over medium heat. Add minced garlic and chopped shallot, sauté until soft and fragrant (about 2-3 minutes).
  3. Add the crab mixture to the skillet. Stir gently to combine, cooking for about 4-5 minutes to warm through.
  4. In a separate saucepan, melt butter over low heat. Add heavy cream and stir until combined and warmed. Mix in additional lemon juice and zest, then remove from heat.
  5. Plate the crab mixture and drizzle with the creamy sauce. Garnish with extra parsley and lemon zest before serving.