Crab Meat Lausanne

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READY IN: 30mins
Recipe by Penny Stettinius

From Commander's Palace restaurant in New Orleans, this easy recipe honors the taste of the crab. Warm, buttery, with a hint of garlic and lemon, very simple yet so, so tasty! Serve over rice or angel hair.

Ingredients Nutrition


  1. Melt butter in a large skillet and saute almonds until golden brown.
  2. Add the green onions and seasonings and saute for 3 minutes.
  3. Add parsley, lemon juice, and crabmeat and toss well.
  4. Heat thoroughly and serve.

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