Fresh Crabmeat Sautéed in Cream Sherry

With the popularity of Tapas from Latin countries smaller dishes of appetizers are preferred by many diners today. While in Annapolis a few years ago I visited an outdoor food festival and found this savory dish along with a recipe.



  1. Place butter in a sauté skillet on medium heat.
  2. Add crabmeat and sherry, and sauté slowly for about 5 minutes. Add parsley, red pepper and a sprinkle of salt. Cover and simmer for 10 minutes.
  3. Serve over toast.

Serves: Makes multiple portions for an appetizer for 4-6.

Wine Pairing

Esser® Vineyards Sauvignon Blanc or Chardonnay

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