Preparing the Crab Meat, Prior to cooking, ensure that the fresh crab meat is thoroughly cleaned, removing any unwanted shells or cartilage. For canned crab meat, drain well and set aside.

Sautéing Garlic and Onion, In a generously sized skillet over medium-high heat, warm up some olive oil. Following this, add the minced garlic and chopped onion to the pan. Stir fry for approximately one to two minutes until fragrance fills the air.

Adding Wine and Herbs, Pour in a helping of white wine, and toss in your desired amount of freshly chopped herbs (parsley or basil are both delightful options). Keep the heat to a steady medium-high temperature for around five minutes. Check back every so often, waiting until half the liquid has reduced.

Cooking the Crab Meat, Gently place the crab meat into your heated skillet, and sprinkle with the appropriate amount of salt and pepper. Let sit for a brief time while you prepare the sauce.

Making the Sauce, Once again, using your trusty spatula or spoon, stir in heavy cream and crushed tomatoes into the mix of crab meat in the skillet. Continue to cook until gently thickened to perfection.

Serving and Garnishing, For presentation purposes, serve your finished crab shala over a bed of pasta or rice. Add an extra sprinkle of fresh herbs for added color and flavor, along with a hint of red pepper flakes to give the dish a little kick if desired. Lastly, don’t forget a generous squeeze of lemon juice to add that final touch of brightness to the overall taste.