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Sauted Crabmeat With Rosemary
  • 1 lb. lump crabmeat
  • 1 1/2 Tbsp. olive oil
  • 2 Tbsp. finely chopped fresh garlic
  • 2 Tbsp. sherry wine (Not cooking sherry)
  • 1/2 tsp. dry mustard
  • 1/2 tsp. Old Bay Seafood Seasoning
  • 1/2 c. half and half
  • 4 tsp. chopped fresh rosemary
  • 3 Tbsp. butter
  • 2/3 c. finely chopped onion
  • 4 Tbsp. grated Romano cheese
  • 1/4 to 1/2 tsp. paprika
Melt butter and olive oil in saute pan. Add onion and garlic, stirring until translucent. Add seafood seasoning and mustard. Stir in well. Add crabmeat, toss while heating through. Pour wine around outer edge of crabmeat. Toss to blend well and heat about 1 minute or more. Remove from heat and spoon crab mixture into 8 baking ramekins or small baking dishes.

SAUCE: In same saute pan, with the essence from the crabmeat, add half and half cream. Bring just to a boil. Add grated cheese and mix in. Spoon sauce over the crabmeat, about 1 1/2 Tbsp. sauce over each one. Sprinkle paprika on top of each for color. Bake in preheated 350 degree oven for 15 to 18 minutes, until toasty.

Remove from oven and sprinkle on chopped rosemary.

Serve hot with a sprig of fresh rosemary for garnish. Serves 8.
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