INGREDIENTS:8 oz. Phillips Jumbo Lump Crab Meat 2 Tbsp. olive oil 1 Tbsp. chopped garlic 1/3 cup white wine 2 tsp. Worcestershire sauce ¼ tsp. dried, flaked red pepper 1 Tbsp. fresh lemon juice 1 tsp. freshly chopped parsley 2 Tbsp. cold butter, cubed to taste, salt and pepper cooked pasta or rice (optional) DIRECTIONS:Place oil in large saute pan on medium heat, add garlic and cook until garlic browns. Quickly add crab meat and toss. Add red pepper, Worcestershire and lemon juice. Deglaze ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.