Sautéed Back Fin Crab Meat

Susan Feliciano


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.


★★★★★ 1 vote

5 Min
15 Min


  • 8-12 oz
    backfin crab meat, drained and cartilage picked out
  • 3 Tbsp
  • 3 Tbsp
    white wine
  • 1/4 c
    chopped green onions with tops
  • ·
    salt and freshly ground black pepper

How to Make Sautéed Back Fin Crab Meat


  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.
  2. Add wine, cover, and steam about 8-10 minutes on low heat.
  3. Uncover, add green onions, and salt and pepper to taste. Stir over medium heat to desired moistness.

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