The Crab PlaceContact UsView CartTrack OrderLog InShippingBlue crabs  
 
Shop Now
Product Search
Find what you need fast.
Sending Gifts
CrabPlace.com Gift Cards
Sign Up & Save
Get super deals and discounts available only
from our e-newsletter.
Maryland with Pride logo
CrabPlace.com Recipes

« Recipes Home

Sautéed Crabmeat With Rosemary

  • 1 lb. lump crabmeat
  • 1½ tablespoons olive oil
  • 2 tablespoons finely chopped fresh garlic
  • 2 tablespoons sherry wine (not cooking sherry)
  • ½ teaspoon dry mustard
  • ½ teaspoon Old Bay Seafood Seasoning
  • ½ cup Half & Half
  • 4 tsp. chopped fresh rosemary
  • 3 tablespoons butter
  • 2/3 cup finely chopped onion
  • 4 tablespoons grated Romano cheese
  • ¼ to ½ teaspoon paprika

Melt butter and olive oil in saute pan. Add onion and garlic, stirring until translucent. Add seafood seasoning and mustard. Stir well. Add crabmeat and 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.

In same saute pan, with the essence from the crabmeat, add Half & Half. Bring just to a boil. Add grated cheese and mix in. Spoon sauce over the crabmeat, about 1½ tablespoons of 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.

Printer Friendly Version
Similar Recipes
Search Recipes:   
Find more great CrabPlace.com recipes and reviews on Facebook
Crab & Cruise
You're Invited!
All-You-Can-Eat
Crab Feast and
Bay Cruise
Full Menu
Live Entertainment
Tickets go fast!
button
Facebook
100% Satisfaction Guaranteed
It's Why So Many Trust Us for Fantastic Seafood