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Creamy Butter Garlic Crab

Creamy butter garlic crab comes together in a skillet with tender lump crabmeat, Parmesan, and a smooth garlic cream sauce. Lemon juice and fresh parsley add a bright finish to this rich, quick-cooking seafood dish.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 3 cloves garlic minced
  • 0.75 cup heavy cream
  • 0.33 cup Parmesan cheese finely grated
  • 1 lb lump crabmeat drained and picked over for shells
  • 0.25 tsp kosher salt
  • 0.13 tsp black pepper
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 10-inch skillet

Method
 

  1. Melt the butter in a 10-inch skillet over medium-low heat, add the garlic, and cook for 30 seconds, stirring until fragrant.
  2. Pour in the heavy cream and bring it to a gentle simmer; cook for 3 to 4 minutes, stirring occasionally.
  3. Stir in the Parmesan until melted and the sauce is smooth, about 1 minute.
  4. Gently fold in the crabmeat, salt, and pepper and cook over low heat for 2 to 4 minutes, until hot throughout and a thermometer inserted into the crab reads 145°F.
  5. Remove the skillet from the heat and stir in the lemon juice and parsley.

Notes

For tender crab, fold it in gently and avoid boiling the sauce. Refrigerate leftovers for up to 2 days; freezing is not recommended because the cream sauce may separate. For a lactose-free option, use lactose-free butter and cream.