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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.

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