The Better Chancery Practice Blog

So you have a pound of lump crab meat on hand and you want to gag at the thought of crab cakes yet again.  Here’s a great recipe inspired by Galatoire’s that is simple and yet good enough for company.  It’s even better with a side of roasted asparagus topped with a tangy lemon and tarragon sauce or a green salad with Italian dressing or a vinaigrette.

 SHRIMP AND CRAB SAUTÉ

1 Tbsp. olive oil

2 Tbsp. butter

1 Green bell pepper, chopped

1 Red bell pepper, chopped

2 Medium yellow onions, julienned

1 Lb. jumbo shrimp

1 Lb. lump crab meat

8 Oz. mushrooms, sliced

3 Cloves garlic, minced

Salt and ground black pepper to taste

Pasta

Parmesan cheese

_______________________________

Heat oil and butter over medium heat until butter is melted.

Add peppers and onions and saute until vegetables are wilted.

Add shrimp and cook until shrimp turn pink. Salt and pepper to taste.  Add crab meat and mushrooms and cook until mushrooms are soft.  Be sure to toss only, rather than stir, so as not to break up the lump crabmeat.

Remove from heat and add the garlic, tossing to mix. Salt and pepper to taste.

Toss with the pasta of your choice.

Top with Parmesan cheese, if you wish.