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sautéed back fin crab meat

(1 rating)
frenchtutor avatar
Recipe by
Susan Feliciano
@frenchtutor
Oak Ridge, TN

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 rating)
yield 4 serving(s)
prep time 5 Min
cook time 15 Min

Ingredients For sautéed back fin crab meat

  • 8-12 oz
    backfin crab meat, drained and cartilage picked out
  • 3 Tbsp
    butter
  • 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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