Blue Crab Recipe

Toast crostini

Preheat oven to 400°F (200°C). Place baguette slices on a baking sheet, brush both sides lightly with 1 tablespoon olive oil, and season very lightly with salt. Bake 6–8 minutes, flipping once, until golden and crisp. Set aside to cool slightly.

Heat a large skillet over medium heat. Add 2 tablespoons olive oil and 2 tablespoons butter. When butter is melted and foaming, add minced garlic, chopped shallot, and red pepper flakes. Sauté 1.5–2 minutes until fragrant and shallot is translucent, stirring to avoid browning the garlic.

Pour in 1 cup dry white wine (or White Claw if using), increase heat to medium-high and let simmer 2–3 minutes to reduce slightly, scraping any browned bits from the pan.

Add 1/2 cup chicken or seafood stock and bring to a gentle simmer.

Reduce heat to medium. Add the lump blue crab meat to the skillet in a single layer as much as possible. Gently fold the crab into the sauce using a spatula so the pieces remain intact. Warm through for 2–3 minutes — do not over-stir to avoid breaking the lumps.

Stir in remaining 2 tablespoons butter, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, and 3 tablespoons chopped parsley. Season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning — add more lemon or salt if desired.

Once the butter is incorporated and the crab is heated through (internal temperature not required for pre-cooked lump but should be hot), remove from heat and stir in 1 tablespoon chopped chives for freshness.

Spoon warm crab mixture onto a platter or individual plates. Drizzle any remaining pan sauce over the crab. Sprinkle optional 1/4 cup grated Parmesan if using.

Serve immediately with crostini alongside and lemon wedges for squeezing. Recommend placing crostini on the side so guests can top each piece: place about 2–3 crostini per person.