sautéed back fin crab meat

Name: Sautéed Back Fin Crab Meat
Prep time: 5 min
Cook time: 15 min
Yield: 4
Ingredients: 8-12 ounce(s) backfin crab meat, drained and cartilage picked out; 3 tablespoon(s) butter; 3 tablespoon(s) white wine; 1/4 cup(s) chopped green onions with tops; - salt and freshly ground black pepper

(1 RATING)

38 Pinches 1 Photo

Susan Feliciano

Oak Ridge, TN

Updated on May 20, 2011

You can serve this alone, in little crab shells, or use it to fill crepes. I have used either canned or fresh crab meat for this, and also other types of crab, like jumbo lump or snow crab. It will also work with imitation crab, although I don't use that for health reasons.

Rate

prep time 5 Min

cook time 15 Min

method ---

yield 4 serving(s)

Ingredients

8-12 ounces backfin crab meat, drained and cartilage picked out
3 tablespoons butter
3 tablespoons white wine
1/4 cup chopped green onions with tops
- salt and freshly ground black pepper

How To Make sautéed back fin crab meat

Step 1

Prepare crabmeat, then melt butter over medium heat in a 10-inch sauté pan. Sauté crab meat until it just begins to dry out.

Step 2

Add wine, cover, and steam about 8-10 minutes on low heat.
Step 3

Uncover, add green onions, and salt and pepper to taste. Stir over medium heat to desired moistness.
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