Crab Meat Lausanne Recipes

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CRAB MEAT LAUSANNE



Crab Meat Lausanne image

From Commander's Palace restaurant in New Orleans, this easy recipe honors the taste of the crab. Warm, buttery, with a hint of garlic and lemon, very simple yet so, so tasty! Serve over rice or angel hair.

Provided by Penny Stettinius

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup butter
3 tablespoons almonds, sliced and blanched
1/2 cup green onion, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
2 tablespoons parsley, chopped
1 tablespoon lemon juice
1 lb fresh lump crabmeat

Steps:

  • Melt butter in a large skillet and saute almonds until golden brown.
  • Add the green onions and seasonings and saute for 3 minutes.
  • Add parsley, lemon juice, and crabmeat and toss well.
  • Heat thoroughly and serve.

Nutrition Facts : Calories 345.6, Fat 27.6, SaturatedFat 15.1, Cholesterol 149.4, Sodium 810.4, Carbohydrate 2.8, Fiber 1.2, Sugar 0.8, Protein 22.4

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