- Cook the Crab:
- In a large skillet or frying pan, melt 2 tablespoons of butter over medium-high heat. Add the crab pieces in a single layer (you may need to do this in batches) and cook for about 2-3 minutes on each side, or until they start to turn golden and are cooked through. Remove the crab from the skillet and set aside.
- Make the Lemon Butter Sauce:
- In the same skillet, reduce the heat to medium. Add the remaining 2 tablespoons of butter, garlic, and shallot. Sauté for 1-2 minutes, or until the garlic and shallot are fragrant and beginning to soften.
- Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom of the skillet. Allow the wine to simmer and reduce by half, which should take about 3-4 minutes.
- Stir in the lemon zest and juice, and season with salt and pepper to taste. Let the sauce simmer for another minute to meld the flavors.
- Combine and Serve:
- Return the cooked crab pieces to the skillet, tossing them gently in the lemon butter sauce to coat well. Sprinkle with chopped parsley and cook for another 1-2 minutes, just to heat everything through.
- Transfer the crab and sauce to a serving platter. Garnish with additional chopped parsley and lemon wedges on the side.
- Enjoy!
- Serve your Lemon Butter Crab immediately, ideally with some crusty bread to soak up the delicious sauce, and perhaps a side of steamed vegetables or a fresh salad.
This dish is all about the interplay of flavors and textures: the sweetness of the crab, the tanginess of the lemon, and the richness of the butter. Enjoy the process of cooking and the delightful dining experience that follows!
