Yeah, I know it’s not crab season with it being all cold outside and such but, this is just as warm and inviting as any other comfort fall dish. Creamy Lemon and Garlic sauce poured over some sautéed Crab and Sweet Italian sausage just totally hit the spot for me tonight. Oh and the toast was just an added bonus with some great crunch.
6 links sweet Italian sausage
1 lb lump crab meat or imitation crab ( normally I would never of even think of using an imitation crab meat but, unfortunately my grocery store was extremely high on price with their crab selection today)
4 pieces crusty Italian, French or Tuscan white pane
3 cloves garlic chopped or grated
3 extra garlic cloves for running on toast.
2 tablespoons Smart balance
1/2 cup milk or cream
1/2 cup chicken stock
2 teaspoons dry parsley
2 teaspoon smoked paprika
Salt and pepper
Preheat oven at 375
Lay sausage on a baking sheet and cook for about 10 mins till casings are browned. Once browned, remove and slice.
Now place your oven in broil. Brush 4 pieces of your bread ( both sides) with olive oil. Place in oven and broil for about 3 to 4 mins. Remove and rub each slice ” front and back” with fresh whole garlic pieces . Place each piece of toast on individual plates and cover with tin foil, and set aside.
In a large skillet add olive oil and heat on med heat. Add crab and sausage and sautée for about 5 mins. While sausage and crab are sautéeing, grab a small sauce pot, heat on med heat, add smart balance and chopped garlic and cook for about 2 mins. Once bubbling whisk in flour, cook flour out for about a min and add 1/2 cup chicken stock and then a half cup milk or cream. Lower heat to med low and whisk till sauce has thickened. Once starts to thicken and gently coats the back of a wooden spoon, squeeze in 1 whole lemon and add smoke paprika, a dash of salt and pepper and your dry parsley. Whisk to combine, remove from heat.
Once sausage and crab are heat through, remove and lay about 1/4 of mix on each piece of garlic toast. Drizzle cream on top of each piece and add some fresh chopped parsley on too for garnish and serve.
Cooking time: approx 20 mins
Serves 4 peeps