Sauteed Crabmeat With Rosemary

Sauteed Crabmeat With Rosemary


1 lb. lump crabmeat
1 1/2 Tbsp. olive oil
2 Tbsp. finely chopped fresh garlic
2 Tbsp. sherry wine (Not cooking sherry)
1/2 tsp. dry mustard
1/2 tsp. Old Bay Seafood Seasoning
1/2 cup half and half
4 tsp. chopped fresh rosemary
3 Tbsp. butter
2/3 cup finely chopped onion
4 Tbsp. grated Romano cheese
1/4 to 1/2 tsp. paprika

Melt butter and olive oil in saute pan. Add onion and garlic, stirring until
translucent. Add seafood seasoning and mustard. Stir in well. Add crabmeat, toss
while heating through. Pour wine around outer edge of crabmeat. Toss to blend
well and heat about 1 minute or more. Remove from heat and spoon crab mixture
into 8 baking ramekins or small baking dishes.

SAUCE: In same saute pan, with the essence from the crabmeat, add half and half
cream. Bring just to a boil. Add grated cheese and mix in. Spoon sauce over the
crabmeat, about 1 1/2 Tbsp. sauce over each one. Sprinkle paprika on top of each
for color. Bake in preheated 350 degree oven for 15 to 18 minutes, until toasty.

Remove from oven and sprinkle on chopped rosemary.

Serve hot with a sprig of fresh rosemary for garnish. Serves 8.
The Crab Place
http://www.crabplace.com
Toll-free (877) EAT-CRAB

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