Sherry Cream Crab Sauce

sherry cream sauce with crabmeat
Diana Rattray
Ratings (7)
  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Yield: 2 1/2 to 3 Cups (serves 8)
Nutritional Guidelines (per serving)
296 Calories
26g Fat
10g Carbs
6g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Use a little of this rich and delicious sherried crab sauce to dress up baked or grilled fish or seafood, or drizzle some over fried green tomatoes or eggplant slices to make a wonderfully different appetizer or side dish.

It is a great sauce to have on hand. Make extra and freeze it in small containers.

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 green onions, with about 2 inches green, thinly sliced
  • 1 teaspoon chopped parsley leaves
  • 4 ounces lump crabmeat
  • 1/4 cup dry sherry
  • 2 cups heavy whipping cream
  • 1 1/2 teaspoons Cajun or Creole seasoning, or to taste
  • 1 tablespoon tomato paste
  • Salt and pepper, to taste

Steps to Make It

Melt the butter in a saucepan over low heat; stir in flour, onions, and parsley. Cook, stirring, for 5 minutes.

Add the sherry and crabmeat to the flour mixture; gradually add the cream, stirring constantly. Stir in Cajun seasoning and tomato paste. Simmer for about 5 minutes to reduce slightly.

Taste and adjust seasonings, adding salt and pepper, if necessary.