Creamy Butter Garlic Crab - Indulge in Seafood Luxury

Indulge in the luxury of Creamy Butter Garlic Crab, a seafood delight that transforms every meal into an occasion.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Seafood

Calories: 500

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

4 tablespoons Butter Acts as the rich base for the sauce; substitute with olive oil for lighter option.
4 cloves Garlic Provides aromatic flavor; adjust amount to suit taste.
1 cup Heavy Cream Creates the velvety, creamy texture of the sauce; use half-and-half for lighter alternative.

For the Crab

1 pound Crab Meat The star of this dish; use fresh, canned, or thawed frozen crab meat.
to taste Salt Enhances all flavors; adjust according to preference.
to taste Black Pepper Adds a touch of heat; freshly cracked is recommended.

For Garnish

to taste Fresh Parsley Offers a pop of color; can be swapped with chives or green onions.

Equipment

large skillet

Method

Step‑by‑Step Instructions

In a large skillet, melt 4 tablespoons of butter over medium heat, ensuring it fully coats the bottom of the pan.
Add 4 minced garlic cloves to the melted butter, sautéing them for 1-2 minutes until fragrant but not browned.
Gently stir in 1 pound of crab meat to the skillet, cooking for 5-7 minutes while occasionally stirring.
Pour in 1 cup of heavy cream, mixing thoroughly with the crab and garlic mixture. Season with salt and freshly cracked black pepper to taste.
Lower the heat and allow the sauce to simmer for an additional 5-7 minutes, stirring occasionally.
Once the sauce has thickened, remove from heat. Garnish with freshly chopped parsley and serve hot.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 5gProtein: 30gFat: 40gSaturated Fat: 23gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 600mgPotassium: 300mgSugar: 1gVitamin A: 500IUVitamin C: 8mgCalcium: 50mgIron: 1mg

Notes

Watch the garlic closely to prevent burning. Avoid overcooking the crab meat for best texture. Consider using half-and-half for a lighter sauce, but it may affect thickness.

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