Prepare the Crab Meat: If using fresh crab, cook and shell the crab, ensuring to pick out any fragments of shell. Set the crab meat aside. If using pre-cooked crab, simply remove it from the shells.
Make the Creamy Sauce: In a medium saucepan, melt the butter over medium heat. Add the flour and whisk for about 1-2 minutes to create a roux. Slowly add the fish stock while whisking continuously to avoid lumps. Once combined, add the cream and Dijon mustard. Stir and let the sauce simmer for 3-4 minutes until it thickens slightly.
Add the Crab Meat: Once the sauce has thickened, add the crab meat to the pan and stir gently to combine, ensuring the crab is well-coated in the creamy sauce. Add the lemon juice, and season with salt and pepper to taste. Let the crab cook in the sauce for another 2-3 minutes, making sure it’s heated through.
Serve: Once the crab and sauce are combined, transfer the dish to a serving bowl or plate. Garnish with freshly chopped parsley and a squeeze of lemon juice. Serve with toasted bread, crusty rolls, or roasted vegetables, if desired.
