Crab Meat Alma
Elevate your seafood game with Crab Meat Alma, a luxurious dish brimming with delicate lump crab meat bathed in a velvety cream sauce. This recipe combines the savory sweetness of sautéed shallots, garlic, and red bell peppers with the bright tang of fresh lemon juice and a splash of dry white wine, creating a symphony of flavors that complement the rich crab perfectly. Finished with a touch of paprika and fresh parsley, this one-pan wonder is not only quick to prepare—taking just 35 minutes from start to finish—but also impressively elegant when served over fluffy rice or al dente pasta. Perfect for intimate dinners or special occasions, this seafood dish is a feast for both the eyes and palate.
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Recipe Information
Ingredients
- 1 pound Lump crab meat
- 4 tablespoons Unsalted butter
- 1 medium, finely chopped Shallot
- 2 cloves, minced Garlic cloves
- 1 medium, diced Red bell pepper
- 2 tablespoons, chopped Fresh parsley
- 1 cup Heavy cream
- 0.25 cup Dry white wine
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 tablespoon Olive oil
- 4 cups (for serving) Cooked rice or pasta
Instructions
Inspect the crab meat for any shells or cartilage. Set aside in a bowl.
Heat a large skillet over medium heat. Add the olive oil and 2 tablespoons of butter, allowing them to melt.
Add the chopped shallot to the skillet and sauté for 2-3 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional minute until fragrant, but be careful not to burn it.
Add the diced red bell pepper to the skillet and sauté for 3-4 minutes until slightly tender.
Pour in the white wine and lemon juice, simmering for 2-3 minutes to reduce slightly.
Lower the heat and stir in the heavy cream, paprika, salt, and black pepper. Allow the mixture to gently simmer for 3-4 minutes, stirring occasionally.
Add the remaining 2 tablespoons of butter and let it melt into the sauce for added richness.
Gently fold the lump crab meat into the skillet, ensuring it is coated evenly with the sauce. Cook for 2-3 minutes to warm the crab meat through.
Sprinkle the chopped parsley over the dish and give it a final stir.
Serve the Crab Meat Alma over cooked rice or pasta, garnishing with additional parsley or a light dusting of paprika if desired.
Nutrition Facts
Calories |
3078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.6 g | 193% | |
| Saturated Fat | 80.0 g | 400% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 604 mg | 201% | |
| Sodium | 3000 mg | 130% | |
| Total Carbohydrate | 291.7 g | 106% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 9.6 g | ||
| Protein | 109.4 g | 219% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 485 mg | 37% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 2509 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
