Quick Garlic Butter Crab

This quick and easy garlic butter crab dish brings tender imitation crab meat to life with a rich buttery glaze, pungent garlic, and a touch of Old Bay seasoning. Bright green onions and fresh lemon juice balance the richness, making this a simple yet impressive seafood treat. It comes together in under ten minutes and is perfect for a light dinner or a flavorful appetizer to share.

I first made this when I had surprise guests and only frozen crab meat on hand Everyone raved about how fresh and delicious it tasted Now it's my go-to quick seafood fix

Ingredients

• Butter: two tablespoons divided creates the rich sauce and finishing glaze essential to coat the crab beautifully
• Imitation crab meat: half a pound roughly one and a half cups opt for a fresh firm brand for the best texture and flavor
• Garlic: one clove minced fresh essential for that bright punch of flavor that carries the dish
• Old Bay seasoning: half teaspoon adds classic seafood spices fresh seasoning packs more aroma and depth
• Green onions: half cup thinly sliced provides both color and a mild sharpness that lifts the richness
• Lemon juice: one teaspoon fresh squeezed balances richness with acidity bringing brightness to the dish
• Salt and pepper: quarter teaspoon each adjust salt based on how salty your crab meat is pepper adds mild heat

Instructions

Preheat the Pan:

Heat a medium frying pan over mediumhigh heat and add one tablespoon of butter letting it melt fully without burning A hot pan ensures a quick sauté and a flavorful crust that seals in the crab’s moisture

Add Garlic and Seasonings:

Add the minced garlic and Old Bay seasoning to the melted butter Stir gently and let the aromas release for 30 seconds to one minute but do not brown the garlic too much as it will become bitter

Add Green Onions and Crab Meat:

Add the sliced green onions followed immediately by the imitation crab meat Toss gently every minute for three to four minutes allowing the crab to warm through and soak up the flavors without drying out

Finish with Butter and Lemon:

Add the remaining tablespoon of butter along with the lemon juice Toss everything to coat evenly in the melted butter and citrus Serve immediately while piping hot to enjoy the full flavor and tenderness

I love the green onions here because they lift the dish visually and add a mild fresh counterpoint to the rich butter One family memory is making this whenever we had a spontaneous gathering and everyone loved it from kids to grandparents always disappearing fast

Storage tips

Store leftover garlic butter crab in an airtight container in the refrigerator It stays good for up to two days Reheat gently on the stovetop or in a microwave to avoid drying out the crab

Ingredient substitutions

If you don't have Old Bay seasoning use a mix of paprika celery salt and a pinch of cayenne for similar flavors You can swap green onions with fresh chives or shallots if preferred

Serving suggestions

Serve the sautéed crab on crusty bread or crackers as an appetizer It also pairs beautifully over steamed rice or tossed in a light salad for a quick main course

Serve immediately for best texture and enjoy this quick, flavorful crab dish. It's perfect for a fast weeknight dinner or an easy appetizer to share.

Common Questions About the Recipe

→ How do you prevent imitation crab from drying out during cooking?

Cook imitation crab quickly over medium-high heat and avoid overcooking to maintain its moisture and tender texture.

→ What seasonings complement garlic butter sautéed crab?

Old Bay seasoning and fresh green onions balance savory and fresh notes, enhancing the natural crab flavors.

→ Can this dish be served as both appetizer and main?

Yes, it serves well as a light main for two or as an appetizer for four when served on toasted bread slices.

→ Why add lemon juice at the end of cooking?

Lemon juice brightens the rich butter and crab flavors, adding a fresh, tangy contrast that balances the dish.

→ Is salt necessary when seasoning imitation crab?

Salt use depends on the crab's natural saltiness; omit if the crab is already salty to avoid over-seasoning.