Roussos Sauteed Crabmeat Recipes

Steps:

• In a large nonstick skillet, saute onion and mushrooms in melted butter until tender.
• Add in crabmeat and sherry; cook until thoroughly heated; adjust seasoning with salt and pepper.
• Garnish with parsley and lemon wedges.

Steps:

• In a large nonstick skillet, saute onion and mushrooms in melted butter until tender. Add in crabmeat and sherry; cook until thoroughly heated; adjust seasoning with salt and pepper. Garnish with parsley and lemon wedges.

Steps:

• Lightly toast the bread and brush both sides with melted butter; divide each slice in half diagonally and set on a dinner plate. Heat the butter in a skillet. When the foaming subsides, add the carrots and saute for a couple of minutes or until the carrots just begin to soften. Add the crabmeat and stir for a minute just to heat up. Add the lemon zest and juice and herbs; saute for 30 seconds and remove from heat. Season to taste with salt and pepper.

Steps:

• Cut a slit, length-wise, into the shell of each piece of crab.
• Melt the butter in a large skillet over medium heat; cook the garlic in the butter until translucent; stir in the parsley, salt, and pepper. Continue to heat mixture until bubbling. Add the crab legs; toss to coat; allow to simmer in the butter mixture until completely heated, 5 to 6 minutes.