800 g of large crab
1/4 cup (50 g) of butter
2 tablespoons of grated ginger
1/2 cup of chopped scallions (30 g)
1/2 teaspoon of lime zest
1/4 cup of lime juice (60 ml)
1/2 teaspoon of paprika
1 tablespoon of black pepper
1 1/3 cups of white wine (80 ml)
3/2 teaspoons of salt
800 g of large crab
1/4 cup (50 g) of butter
2 tablespoons of grated ginger
1/2 cup of chopped scallions (30 g)
1/2 teaspoon of lime zest
1/4 cup of lime juice (60 ml)
1/2 teaspoon of paprika
1 tablespoon of black pepper
1 1/3 cups of white wine (80 ml)
3/2 teaspoons of salt
Remove the crab shell without removing the tail, if desired
Rinse and pat dry
Set aside
In a small saucepan, melt half of the butter over medium heat
Add the ginger and cook for 1 minute, stirring occasionally with a wooden spoon
Add half of the chopped scallions, lime zest, juice, and paprika
Stir to combine and simmer
Add the black pepper and wine
Reduce heat and cook for 1 minute
Season with 1/2 teaspoon of salt
Remove from heat and set aside
In a medium skillet, melt the remaining butter over medium heat
Add the reserved crab and remaining salt
Cook, stirring occasionally, until the crab is pink (about 5 minutes)
Transfer to a plate, cover with the reserved sauce, sprinkle with the remaining chopped scallions, and serve immediately
390 calories per serving.
