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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Crabmeat
Gently pick through the jumbo lump crabmeat to remove any shells. Set aside.
- 2
Make the Brown Meuniere Sauce
In a large skillet, melt the unsalted butter over medium heat. Allow it to cook until it turns a light brown color, about 5-7 minutes, stirring occasionally to prevent burning.
- 3
Add Flour
Once the butter is browned, sprinkle in the all-purpose flour and whisk continuously for about 1 minute until well combined.
- 4
Incorporate Lemon Juice and Seasoning
Add the fresh lemon juice, salt, and black pepper to the butter-flour mixture. Stir well to combine.
- 5
Combine with Crabmeat
Gently fold the picked crabmeat into the brown butter sauce. Cook for an additional 2-3 minutes, just until heated through.
- 6
Finish with Parsley
Remove from heat and stir in the chopped fresh parsley before serving.
