INGREDIENTS:8 oz. Phillips Jumbo Lump Crab Meat
2 Tbsp. olive oil
1 Tbsp. chopped garlic
1/3 cup white wine
2 tsp. Worcestershire sauce
¼ tsp. dried, flaked red pepper
1 Tbsp. fresh lemon juice
1 tsp. freshly chopped parsley
2 Tbsp. cold butter, cubed
to taste, salt and pepper
cooked pasta or rice (optional) DIRECTIONS:Place oil in large saute pan on medium heat, add garlic and cook until garlic browns. Quickly add crab meat and toss. Add red pepper, Worcestershire and lemon juice. Deglaze pan with white wine. Whip in cold butter and parsley. Add salt and pepper and serve as an appetizer or over pasta or rice as an entree. SERVINGS:4 servings From:Executive chef Mark Laubner, Phillips Foods, Inc. and Seafood Restaurants. PHOTO CREDIT:Photo Credit: PHILLIPS FOODS