Sauteed Crabmeat With Beurre Brun Sauce On Toast
From rottman 14 years ago
- 10 minutes to make
- Serves 2
This recipe was inspired by a recipe from the Tilghman Island Inn. I used Marsala instead of white wine to better match the flavor of the sauteed crab meat. Because this is a brown butter sauce, instead of a white butter sauce, it's been renamed. Read more The Crab and toast recipe goes well with sunny side eggs. The recipe is rich, so make sure you've got plenty of things to do on the morning you prepare the dish. See less
Ingredients
- Beurre Brun sauce: shopping list
- 1/2 cup marsala wine shopping list
- 1/4 cup heavy cream shopping list
- sprinkle of kosher salt shopping list
- 1/4 cup butter shopping list
- 1/8 cup minced parsley shopping list
- 1/8 cup minced basil shopping list
- Sauteed Crabmeat: shopping list
- 8 oz lump crabmeat shopping list
- 3 Tb breadcrumbs shopping list
- sprinkle of Old Bay Seasoning to taste shopping list
- heavy shake worcestershire sauce shopping list
- squirt of prepared mustard shopping list
- sprinkle of white pepper shopping list
- 1 Tb mayonnaise shopping list
- 1 Tb butter shopping list
- 2 slices toast shopping list
How to make it
- Place the wine, salt, and heavy cream (whipping cream) in a saucepan and cook over medium heat until the volume is reduced by half.
- Soften the half-stick butter in a microwave if necessary. Blend in the parsley and basil and allow the flavors to blend. Set aside.
- Meanwhile, mix the crabmeat, breadcrumbs, and seasonings in a small bowl. The exact combination of ingredients is not critical. Mix to your own liking.
- Melt 1 tb butter in a 10-inch skillet. when the skillet is hot, add the crabmeat and saute.
- When the Marsala and cream mixture thickens, slowly blend in the seasoned butter while wisking constantly. Remove from heat and set aside.
- Remove the crabmeat from the skillet and top the toast. Spoon the Beurre Brun sauce over the crabmeat and enjoy with sunny side eggs, buttered toast, and coffee.
People Who Like This Dish 3
- valinkenmore Malott, WA
- victoriaregina USA, VA
- cuzpat Sikeston, Mo
- crazeecndn Edmonton, CA
- crabhappychick Pittsburgh, PA
- rottman Nottingham, MD
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The Rating
Reviewed by 4 people-
Sound fine to me!! high 5
cuzpat
in Sikeston loved it
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I am actually salivating! What a wonderfully simple dish that highlights the crab instead of masking it. The crabs shines! So does the recipe, hon. Thanks.
crabhappychick
in Pittsburgh loved it
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You can't scare me rott. I love it. ^5
victoriaregina
in USA loved it
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