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Stove Top Onion And Imitation Crab

Dive into sautéed imitation crab and onions—it's a breeze, just mix together butter and garlic, creating a luxurious sauté. Master the stovetop technique. Quick and easy sautéed imitation crab recipe with butter, garlic, and onions. It's the perfect stove top recipe for seafood lovers. Imitation crab with garlic butter- irresistible!

Sauted Imitation Crab

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You Will Need

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Thyme & Table Nonstick 12-Piece Cookware Set, Rainbow

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Seafood recipes

Thyme & Table Nonstick 12-Piece Cookware Set, Rainbow

How to make Imitation Crab and Onion Sauté Directions

  • In a Sauce Pan , melt the 1/2 stick of butter over medium heat.

  • Add the sliced onion to the melted butter, then sprinkle in the garlic salt and pepper. Sauté the onions until they are just about translucent and have a slightly golden color, stirring occasionally. This should take around 5-7 minutes.

  • Once the onions are softened and fragrant, add the imitation crab meat to the pot. Continue to sauté, stirring gently, for 3 to 4 minutes. The goal is to heat the crab meat through without overcooking it.

  • As you sauté, you'll notice the imitation crab meat starting to break apart into shreds. This is a good sign that it's heated through. Be gentle while stirring to maintain the texture.

  • Once the crab meat is heated and has started to shred apart, remove the pot from the heat. Transfer the imitation crab and onion mixture to a serving bowl.

  • Garnish the dish with freshly chopped parsley to add a pop of color and a touch of freshness.

  • Serve the imitation crab and onion sauté hot as a delightful appetizer, side dish, or even as a topping for pasta or rice.

Enjoy your imitation crab and onion sauté with its rich flavors and satisfying texture. It's a simple yet delicious dish that's sure to be a hit at your table!

Side Dish Recipes

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How To Make Imitation Crab and Onion Sauté Variations

Creamy Crab and Veggie Sauté:

  • Add a mix of colorful bell peppers and zucchini to the sauté along with the onions. This will not only enhance the flavor and texture but also add a nutritional boost to the dish.


Cheesy Crab and Onion Sauté:

  • Sprinkle some shredded cheddar or Parmesan cheese over the sautéed crab and onion mixture just before serving. Allow the heat to melt the cheese slightly, creating a delightful cheesy twist.


Spicy Crab and Onion Sauté:

  • For those who enjoy a bit of heat, add a pinch of red pepper flakes or a dash of hot sauce to the sauté. This will give the dish a nice kick and a spicy flavor.


Lemon Herb Crab and Onion Sauté:

  • Squeeze fresh lemon juice over the sautéed crab and onion mixture before serving to add a zesty and refreshing twist. Garnish with chopped fresh herbs like dill, basil, or thyme for added flavor.


Creamy Crab Pasta:

  • Prepare your favorite pasta according to package instructions. Toss the cooked pasta with the creamy crab and onion sauté for a delightful crab pasta dish. You can also add a splash of heavy cream or Alfredo sauce to make it even creamier.


Crab and pea Sauté:

  • Add sweet peas (fresh, frozen, or canned) to the sauté for a touch of sweetness and shredded cheese. The combination of crab and peas makes for a delicious and satisfying dish.


Asian-Inspired Crab Stir-Fry:

  • Replace the garlic salt and pepper with soy sauce, and add some minced ginger and chopped green onions for an Asian-inspired flavor profile. Serve the sauté over steamed rice or noodles.


Crab-Stuffed Bell Peppers:

  • Hollow out bell peppers and stuff them with the creamy crab and onion mixture. Bake in the oven until the peppers are tender and the filling is heated through.

Feel free to get creative and experiment with different ingredients and flavors to make this recipe your own. Enjoy trying out these variations and discovering new ways to enjoy creamy imitation crab and onion sauté!

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Imitation Crab and Onion Sauté Tips

Choose Quality Imitation Crab:

  • Look for imitation crab meat that is made from real fish and has minimal additives. The better the quality of the imitation crab, the better the flavor and texture of your dish.


Adjust Seasonings:

  • Taste as you go and adjust the amount of garlic salt and pepper to your preference. You can always start with a little and add more if needed.


Don't Overcook the Crab:

  • Imitation crab cooks quickly, so be cautious not to overcook it. As soon as it starts to shred apart and is heated through, it's ready to be removed from the heat.


Control Butter Amount:

  • Butter adds richness, but you can control the amount to make the dish slightly lighter. You could use a combination of butter and olive oil for a different flavor profile.


Add Vegetables:

  • Consider adding colorful bell peppers, zucchini, or spinach for added nutrition and a burst of color. Sauté the vegetables along with the onions for extra flavor. Don't forget the cheese!


Serve Creatively:

  • While the recipe suggests a serving bowl, you can also serve the sauté over cooked pasta, rice, or quinoa for a more substantial meal.


Be Gentle While Stirring:

  • When the crab meat starts to shred, be gentle while stirring to maintain the texture. You want some larger chunks for a satisfying bite.


Experiment with Spices:

  • Feel free to add a pinch of your favorite spices or herbs, such as paprika, thyme, or Old Bay seasoning, to customize the flavor.

Garnish Thoughtfully:

  • Garnish with fresh lemon wedges to provide a tangy contrast to the creamy dish, or add a sprinkle of grated Parmesan cheese for extra flavor.

Pair with Greens:

  • Serve the sauté alongside a simple salad or steamed vegetables to balance the meal with some freshness and extra nutrients.

Prep Ahead:

  • You can slice the onions and prepare any additional ingredients ahead of time to make the cooking process smoother.

Double the Recipe:

  • If you're cooking for a larger group, feel free to double the recipe. Just make sure to adjust the pot size accordingly.

Have Fun with Variations:
Don't hesitate to try some of the variations mentioned earlier to add variety to your meals.

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