Garlic Lemon Butter Crab

Garlic lemon butter crab is a mouthwatering seafood dish that showcases the delicate and sweet flavor of crab enhanced by a tantalizing combination of garlic, lemon, and butter.

To prepare this dish, fresh crabs are typically cleaned and prepared by removing the top shell and gills, leaving the meat intact. The crabs are then cooked in a fragrant mixture of melted butter, minced garlic, and lemon juice. As the crabs are sautéed in the garlic lemon butter sauce, they absorb the flavors and become infused with a rich and tangy taste. The garlic adds a savory note, while the lemon provides a refreshing and citrusy zing that balances the richness of the butter.

The result is succulent crab meat that is moist, tender, and bursting with a delectable combination of buttery, garlicky, and tangy flavors. The dish is then garnished with chopped parsley to add a touch of freshness and color. I usually serve this garlic lemon butter crab with steamed rice or pasta but it pairs well with crusty bread as well. Let’s get cooking, shall we?

Tool I used:

• Nonstick wok – Versatile and convenient. They provide an even heat distribution, allowing for consistent cooking results. hassle-free as it is nonstick and easy cleanup.
• Bamboo cutting board – Slick looking, easy to clean, very durable and it comes in three different sizes, so you can just choose which one to use according to your needs.

Tip: In general, most shellfish such as shrimp, crab, lobster and so on will be cooked thoroughly once the shell turns red.

Ingredients:

• 1 large crab
• ½ bulb garlic – minced
• 1 small lemon
• 2 tablespoons unsalted butter
• 1 tablespoon chopped parsley
• 2 tablespoons olive oil
• Salt and pepper to taste

Directions:

• Clean the crab well and cut into several pieces.
• Grate the lemon skin so you have the lemon zest. Set it aside.
• Squeeze the lemon to get the juice. You only need about ½ to 1 tablespoon of lemon juice, depending on how big your crab is.
• Pour the lemon juice over the cut crabs, give it a mix, cover, and set aside for 15 minutes in the fridge.
• Heat olive oil in a wok over low-medium heat. Once heated, add minced garlic and cook until it is a bit crispy.
• Add butter. Once the butter is melted, add the crabs into the pan. Give it a good stir.
• Lower the heat and cover it until the crab shell turns red – about 5-10 minutes depending on how big the crab is.
• Turn off the heat. While it’s still hot, add lemon zest, a pinch of salt, pepper, and chopped parsley. Mix it well. Enjoy!