Phillips Crab Meat Scampi

Serves 4

4 tablespoons olive oil
4 tablespoons (1/2 stick) butter, cut into pieces
2 tablespoons garlic, chopped
1/2 teaspoon dried red pepper
4 teaspoons Worcestershire sauce
2 tablespoons fresh lemon juice
1/3 cup white wine
16 ounces jumbo lump crabmeat, picked over for shells
1 teaspoon chopped fresh parsley
Salt and pepper to taste
16 ounces pasta, or 4 cups cooked rice

Heat oil and butter in a large skillet over medium heat. Add garlic and cook until garlic is lightly golden. Add red pepper, Worcestershire sauce, lemon juice, and white wine. Bring to a boil and cook for 4 minutes. Gently stir in crabmeat and parsley. Season with salt and pepper to taste. Serve over pasta or rice

Source: Coastal Cooking with John Shields (Broadway, 2004)

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