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Easy Keto Butter Poached Crab with Lemon & Dill Recipe

This Keto Butter-Poached Crab is rich, tender, and packed with buttery goodness. Fresh crab meat is gently warmed in a smooth butter sauce with garlic, lemon, and dill, making it the perfect low-carb meal. Quick and easy, this dish is great for a fancy dinner or a simple weeknight meal. Serve it with keto bread, zucchini noodles, or cauliflower mash to soak up every drop of the delicious sauce.

Ingredients

Scale
  • 1 pound fresh crab meat (lump or claw)
  • 1 cup unsalted butter
  • 2 tablespoons lemon juice (freshly squeezed)
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh dill (chopped)
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic (minced)

Optional Additions:

  • ¼ teaspoon cayenne pepper (for heat)
  • ½ teaspoon paprika (for smokiness)
  • A pinch of chili flakes (if you like spice)

Instructions

  1. Prepare the Butter Sauce:

    • In a large skillet or saucepan, melt the butter over low heat.
    • Add the minced garlic and cook for 30 seconds until fragrant.
    • Stir in the lemon juice, lemon zest, sea salt, and black pepper.
  2. Poach the Crab Meat:

    • Lower the heat to the lowest setting so the butter stays warm but doesn’t bubble.
    • Gently add the crab meat, spooning the butter over it.
    • Let it sit for 3-5 minutes, stirring occasionally to coat the crab in butter.
    • Add the fresh dill and mix gently.
  3. Serve & Enjoy:

    • Use a slotted spoon to remove the crab and place it on a plate.
    • Drizzle with extra butter sauce.
    • Garnish with more dill and a lemon slice.

Notes

  • Keep the heat low to prevent burning the butter or overcooking the crab.
  • Fresh crab is best, but if using frozen, thaw it fully and pat it dry.
  • Leftovers? Store in the fridge for up to 2 days, but don’t freeze—it changes the texture.
  • Reheating: Warm gently in a pan with a little butter on low heat for 2-3 minutes.

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