Citrus Crab Saute (served over pepper/honey toasted points)

Posted by Unknown Tuesday, May 5, 2009
Taste Level: GR
Cost: $20 and over
Serves: 4
Prep Time: 5-10 min.
Cook time: 15-20 min.
Difficulty: 2

This is a very rare recipe for the simple fact I have never changed it up. Usually when I first come up with an idea I test it, doctor it if it is good/throw it out if it is bad, make variations of it when I prepare it and it evolves over time. This one I liked just how it was from the first time I made it. Every time I have felt compelled to change it, whatever I tried did not work. So if you have any suggestions or you try your own variation make sure to comment so we can all try it out.

1/4 lb unsalted sweet cream butter
3 small green onions (chopped about 2/3 cup)
2 cloves garlic (minced)
2 6 oz cans of crab meat (drained)
4 oz imitation crab meat (chopped)
1 tbsp Fresh Parsley (chopped, compacted)
1 tbsp fresh Basil (chopped, compacted)
2 medium limes (you want the juice and pulp)
2-4 key limes
1-2 pinches Red Hawaiian salt (kosher salt can be substituted)
Dill (not needed but I like to sprinkle some over the top now and then)
2 tsp sun-dried tomatoes (diced for garnish)
Hard cheese shavings for garnish

Toasted points
6 slices of bread (we frequently use buttermilk or wheat)
clover honey for drizzling
fresh crack pepper

Toasted points
Preheat oven to 425 degrees.

Take 3-4 slices of bread and cut diagonally into two triangles and then slice off crusts. Lay points on a an aluminium foil covered cooking sheet, drizzle lightly with honey and then crack pepper over the top of them. bake for 4-5 minutes at 425 degrees.

Remove from oven and flip each point. Lightly drizzle with honey and crack pepper one more and return to oven for 2-3 minutes or until fully toasted.

In a large skillet over medium heat melt butter. Once butter is melted combine salt, juice from one lime, garlic and green onion. Cook stirring frequently for 3 minutes making sure not to let onion or garlic start to brown. Squeeze one limes juice over the crab meats and mix around by hand. Add crab meat, imitation crab, the pulp from one of the limes you juiced and fold all ingredients gently together until heated through evenly (3-4 minutes.) Now fold in the parsley and basil, then turn off heat to skillet, move to unheated burner and let sit covered for 1-2 minutes.

Spoon over toasted points and squeeze 1/2-1 key lime over each serving (depending on how much you like citrus) and then sprinkle with a dash of dill (if using.) Use sun-dried tomato, lime and Parmesan Reggiano or Asiago shavings for garnish.


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