Sue's Lump Crabmeat St Martin

Transport your taste buds to the Caribbean with Sue’s Lump Crabmeat St. Martin, a luxurious seafood dish that pairs sweet, tender lump crabmeat with a velvety cream sauce infused with white wine, fragrant shallots, and fresh herbs. This elegant yet approachable recipe features the perfect balance of richness and brightness, thanks to a refreshing splash of lemon juice and a hint of paprika for depth. Ready in just 35 minutes, this dish is ideal for dinner parties or a decadent weeknight meal. Serve it over fluffy rice, with crusty bread to soak up every drop of the luscious sauce, or alongside a crisp green salad for a complete and satisfying dining experience. Optional toasted panko breadcrumbs add a delightful crunch, elevating this seafood favorite to gourmet levels. Perfect for seafood lovers, this recipe celebrates the delicate flavor of crab while offering an island-inspired flair that will leave everyone craving more.

Nutriscore Rating: 52/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 16 ounces lump crabmeat
• 4 tablespoons unsalted butter
• 2 large shallots, finely minced
• 0.5 cups dry white wine
• 1 cup heavy cream
• 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon fresh thyme leaves
• 1 tablespoon fresh lemon juice
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper, freshly ground
• 0.25 teaspoon paprika
• 2 tablespoons panko breadcrumbs (optional, for garnish)
• 1 teaspoon olive oil (optional, for toasting breadcrumbs)

Directions

Step 1

Begin by gently picking through the lump crabmeat to remove any shell fragments. Set the crabmeat aside in a bowl and keep refrigerated.

Step 2

In a large skillet, melt the unsalted butter over medium heat. Add the finely minced shallots and sauté for 2-3 minutes, or until they are translucent and fragrant.

Step 3

Deglaze the skillet by adding the dry white wine. Allow the liquid to simmer and reduce by half, about 3-4 minutes.

Step 4

Stir in the heavy cream and bring the mixture to a gentle simmer. Continue to cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.

Step 5

Add the chopped parsley, thyme leaves, fresh lemon juice, salt, black pepper, and paprika to the sauce. Stir well to combine and adjust seasoning to taste.

Step 6

Add the lump crabmeat to the skillet, carefully folding it into the sauce to avoid breaking up the delicate pieces. Cook for 2-3 minutes, just until the crabmeat is heated through.

Step 7

If using panko breadcrumbs for garnish, lightly toast them in a separate skillet with 1 teaspoon of olive oil over medium heat until golden brown, about 2 minutes.

Step 8

Serve Sue’s Lump Crabmeat St. Martin warm, either over a bed of rice, alongside crusty bread, or with a crisp green salad. Optionally, sprinkle toasted breadcrumbs on top for added texture.

Nutrition Facts

Serving size	(1012.0g)

Amount per serving	% Daily Value*
Calories	1870.4

Total Fat 140.5g	0%
Saturated Fat 77.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 604.1mg	0%
Sodium 6136.1mg	0%
Total Carbohydrate 25.2g	0%
Dietary Fiber 1.7g	0%
Total Sugars 5.1g
Protein 93.8g	0%

Vitamin D 0IU	0%
Calcium 370.5mg	0%
Iron 6.0mg	0%
Potassium 1657.5mg	0%

*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.

Source of Calories

Fat: 72.7%

Protein: 21.6%

Carbs: 5.8%