|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||31%|
|Saturated Fat 16g||78%|
|Total Carbohydrate 4g||2%|
|Dietary Fiber 0g||1%|
|Total Sugars 2g|
|Vitamin C 2mg||11%|
|*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.|
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.
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
Gather the ingredients.
Melt the butter in a saucepan over low heat; stir in flour and onions. Cook, stirring, for 5 minutes.
Add the sherry 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 and thicken until the sauce coats the back of a spoon.
Stir in the crab and parsley and cook just until the crab is heated through, about 1 minute.
Taste and adjust seasonings, adding salt and pepper if necessary.
It is a great sauce to have on hand. Make extra and freeze it in small containers.