NUTRITION

SERVINGS

INGREDIENTS

6 oz lump crab meat

1 tbsp ghee

4 oz baby potatoes

1 cup asparagus

3 cloves garlic

1 tbsp fresh parsley

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp avocado oil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Halve the baby potatoes and trim the woody ends off the asparagus spears.

• 3

  Toss the potatoes and asparagus with avocado oil, half of the sea salt, and half of the black pepper on the prepared baking sheet.

• 4

  Roast the vegetables for 15-20 minutes until the potatoes are golden and the asparagus is tender-crisp.

• 5

  While the vegetables roast, finely mince the garlic cloves and chop the fresh parsley.

• 6

  In a large skillet over medium-low heat, melt the ghee until it begins to shimmer.

• 7

  Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to let it brown.

• 8

  Gently fold the lump crab meat into the garlic butter, using a spatula to warm it through for 3-4 minutes without breaking the large chunks.

• 9

  Season the crab with the remaining salt and pepper, then squeeze the juice of the half lemon over the top and garnish with fresh parsley.

• 10

  Serve the garlic butter crab immediately alongside the roasted potatoes and asparagus.