Although this recipe is insanely good by the spoonful on its own, use this to level-up some simple dishes. Serve this crab atop a cod fillet with some fresh asparagus or even next to a grilled steak for a little surf and turf.
• Hands-On Time: 5 minutes
• Cook Time: 5 minutes
Serves 4
1/4 cup ghee
1/2 stalk celery, finely diced
1/4 cup finely diced red onion
1 pound lump crabmeat
1/4 cup chicken broth
1/4 cup unsweetened almond milk
2 teaspoons cassava flour
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 Press the Sauté button on the Instant Pot®. Add ghee and melt. Add celery and red onion; stir-fry 3–5 minutes until celery begins to soften.
2 Stir crabmeat and broth into pot. Lock lid. Press the Steam button and adjust time to 0 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid.
3 Carefully stir in milk, flour, salt, and pepper. Transfer to a serving bowl. Let set 5–10 minutes until thickened. Serve warm.
Fresh, lump crabmeat is the best option for this recipe—but it can be pricey. Fortunately, there are many different varieties and sections of the crab that can be purchased at a lower price point. It is even sold in cans like the more familiar tuna. Although there is imitation krab available, draw the line at that. It is stringy and packed with starch and chemicals.