Sauteed Crabmeat With Beurre Brun Sauce On Toast |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 2 |
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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. Ingredients:
beurre brun sauce |
1/2 cup marsala wine |
1/4 cup heavy cream |
sprinkle of kosher salt |
1/4 cup butter |
1/8 cup minced parsley |
1/8 cup minced basil |
sauteed crabmeat |
8 oz lump crabmeat |
3 tb breadcrumbs |
sprinkle of old bay seasoning to taste |
heavy shake worcestershire sauce |
squirt of prepared mustard |
sprinkle of white pepper |
1 tb mayonnaise |
1 tb butter |
2 slices toast |
Directions:
1. Place the wine, salt, and heavy cream (whipping cream) in a saucepan and cook over medium heat until the volume is reduced by half.
2. Soften the half-stick butter in a microwave if necessary. Blend in the parsley and basil and allow the flavors to blend. Set aside.
3. Meanwhile, mix the crabmeat, breadcrumbs, and seasonings in a small bowl. The exact combination of ingredients is not critical. Mix to your own liking.
4. Melt 1 tb butter in a 10-inch skillet. when the skillet is hot, add the crabmeat and saute.
5. When the Marsala and cream mixture thickens, slowly blend in the seasoned butter while wisking constantly. Remove from heat and set aside.
6. 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.
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