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Crabmeat Royale with Pecans with Broccoli and Caramelized Shallots

Makes 4 servings

Crabmeat in Ramekins with Toasted Pecans

  • 8 tbsp butter, melted (1 stick)
  • 2 lb jumbo lump crabmeat, picked over for shells and cartilage
  • 2 tbsp fresh lemon juice
  • 1 tbsp finely chopped green onions (green part only)
  • 1 tbsp minced parsley
  • 2 dashes salt and freshly ground black pepper, to taste
  • 3 tbsp toasted pecan pieces

Broccoli with Caramelized Shallots

  • 1 1/2 tsp olive oil
  • 1 tbsp butter
  • 4 large shallots, thinly sliced
  • 1 bunch broccoli (about 1 1/2 pounds), cut into florets
  • 1 tbsp toasted pecan pieces

Directions:

Crabmeat with Toasted Pecans
    • Preheat oven to 325°F.
    • In a mixing bowl, gently toss the butter with the crabmeat. Add lemon juice, green onions, and parsley. Season with salt and pepper and toss again gently.
    • Mound mixture equally into 4 ramekins and sprinkle with toasted pecans.
    • Bake for 10 minutes, or until warmed through. Serve immediately.
    Broccoli with Caramelized Shallots
      • Heat oil in a large nonstick skillet over medium-low heat. Add shallots and cook, stirring often, until deep golden brown, about 10 minutes. Season with salt and pepper and set aside.
      • Cook broccoli in boiling salted water until just tender, 3–5 minutes. Drain and add to shallots in skillet. Toss gently and adjust seasoning if needed.
      • Sprinkle with toasted pecans and serve warm.

      Categories: Entrees, 30 Min.,

      You Will Need
      Elliott Pecan Bags

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      Mammoth Pecan Bags

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      Mammoth Pecan Bags
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      Pecan Pieces Bags

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