Sherry Cream Crab Sauce

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 02/22/23
sherry cream sauce with crabmeat
Diana Rattray
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 8 servings
Yield: 2 1/2 to 3 cups
Nutrition Facts (per serving)
254 Calories
25g Fat
4g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8
Amount per serving
Calories 254
% Daily Value*
Total Fat 25g 31%
Saturated Fat 16g 78%
Cholesterol 89mg 30%
Sodium 395mg 17%
Total Carbohydrate 4g 2%
Dietary Fiber 0g 1%
Total Sugars 2g
Protein 5g
Vitamin C 2mg 11%
Calcium 58mg 4%
Iron 0mg 2%
Potassium 138mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A rich and delicious sherried crab sauce is a fantastic complement to a variety of dishes. Use it to dress up baked or grilled fish or seafood. It's fabulous with crab cakes and works well as a creamy sauce for a simple pasta and shrimp dish. You can also drizzle it over fried green tomatoes or eggplant slices to make a wonderfully distinctive appetizer or side dish.

The crab sauce recipe is a breeze to throw together and requires just 10 minutes of cook time on the stovetop. It's best when made with lump crabmeat, as this grade includes large pieces and makes the sauce restaurant-worthy. Many grocery stores stock it in cans, and you can also find it in larger plastic containers at some supermarkets.

The creamy sauce is flavored with green onions (or scallions), fresh parsley, dry sherry, and a bit of tomato paste. For just a hint of spice, the recipe adds Cajun or Creole seasoning. With a well-stocked spice cupboard, either seasoning blend is simple to make at home.

As easy as it is to make, the sherried crab sauce can make any meal a little more impressive. Add it to your dinner party menus, whip it up for celebrations, or simply elevate the average weeknight meal. Feel free to double the recipe, so you have some on hand for other meals. It keeps well in the fridge for a day or two, and you can even freeze it and let it thaw before gently warming it back up.

Ingredients

  • 2 tablespoons unsalted butter

  • 2 tablespoons flour

  • 2 green onions, with about 2 inches green, thinly sliced

  • 1/4 cup dry sherry

  • 2 cups heavy whipping cream

  • 1 1/2 teaspoons Cajun seasoning, or Creole seasoning, or to taste

  • 1 tablespoon tomato paste

  • 4 ounces lump crabmeat

  • 1 teaspoon chopped fresh parsley

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

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

  3. Add the sherry to the flour mixture; gradually add the cream, stirring constantly.

  4. Stir in Cajun seasoning and tomato paste. Simmer for about 5 minutes to reduce slightly and thicken until the sauce coats the back of a spoon.

  5. Stir in the crab and parsley and cook just until the crab is heated through, about 1 minute.

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

  7. Enjoy.

Tip

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