Garlic and Butter Spanner Crab
Serves 4
Ingredients
200g CEAS Wild-caught Raw Spanner Crab Meat, thawed
1 garlic clove, minced
2 garlic shoot stalks, sliced
50g Beillevaire Unsalted Butter
50ml Basso Extra Virgin Olive Oil
15ml white wine
A wedge of lemon
Fresh Italian parsley, chopped, to taste
La Baleine Thick Sea Salt, to taste
Seggiano Mini Parmesan Flatbreads
Method
1. Heat olive oil in frying pan over high heat. Add butter and stir till it melts.
2. Add minced garlic, garlic shoots and crab meat. Season with sea salt and white wine.
3. Fry until crab meat is just cooked. 5. Drizzle lemon juice over and immediately remove from heat.
4. Garnish with parsley.
5. Serve with crispy flatbread.