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Accompaniment/ sauce for cracked crab

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Tracy L. Oct 12, 2004 11:12 AM

I am going to a crab feed the weekend after next, I plan to bring drawn butter; however, I 'd like to have something else, like a sauce, to go along with it. The only limitation I have is that it is not too spicy. Other than that I am game to about anything. I am open to pre-made (bottled) sauces too. TIA

  1. t
    TomSwift Oct 12, 2004 11:36 AM

    A delicious dipping sauce (had it just this past Saturday with cracked Dungeness) is simply prepared mustard (Frenches or Dijon) and heavy cream. Mix to the consistency you prefer.

    2 Replies
    1. re: TomSwift
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      DanaB Oct 12, 2004 11:57 AM

      Along these same lines, my absolute favorite with cracked crab is a mix of dijon mustard with mayonnaise (out here on the west coast I will only use Best Foods, but use your preference, or even better, homemade). I sometimes season it with a little lemon or dill, but it's delicious plain as well (and is also really tasty as a dipping sauce for artichokes). You could also make a mustard sauce, which is similar in effect -- there's a simple and good recipe for this in Julia Child's Mastering the Art of French Cooking.

      1. re: DanaB
        p
        petradish Oct 12, 2004 12:14 PM

        additionally joe's stone crab in miami has a good sauce.

        Link: http://www.startribune.com/stories/43...

    2. n
      Napkin Oct 12, 2004 11:43 AM

      My new favorite to drizzle over cracked crab is lemon-infused olive oil, just barely warm. I use St. Helena Olive Oil Co's lemon oil - link below.

      Link: http://www.sholiveoil.com/main.html

      1. f
        FlyFish Oct 12, 2004 11:57 AM

        I've been serving chilled shrimp with dilled mayonnaise for years - much better than the traditional ketchup/horseradish cocktail sauce. I would think it would work great with crab. Simply mix in some dried or fresh dill to taste, with a shot of Tabasco if you like it a bit spicy.

        1. j
          Jenny Oct 12, 2004 01:17 PM

          The previous suggestions sound good, if a little rich. A nonfat dipping sauce that also highlights the crab's sweetness without overwhelming it is a simple one made of rice vinegar with some ginger minced or finely slivered into it. You can add salt or soy sauce to it (I usually don't) but the ginger and mild vinegar combine with the crab to more than a sum of its parts.

          1. s
            Sharuf Oct 12, 2004 01:40 PM

            My favorite for cracked crab, cold asparagus and cold artichokes is this:
            --Make some hollandaise, and let cool to room temp.
            --Add half as much sour cream.
            --Mix, then add dijon mustard to taste.

            The sour cream stabilizes the hollandaise, so you can put it in the refrigerator if you need to.

            1. j
              Jeremy Newel Oct 12, 2004 01:42 PM

              My favorite dipping sauce for crab is my usual veg dip: more or less equal parts of Best Foods Lite mayo and plain non-fat yougurt, a goodly dollop of dijon mustard, salt and lemon juice to taste. Great, too, with the lightly steamed broccoli we usually serve with the crab.

              1. c
                Chicago Mike Oct 12, 2004 03:39 PM

                Make a sauce or dip of brie (or other creamy cheese) and pesto. Serve with a chilled sauvignon blanc... enjoy :)

                You can also do a simple garlic/butter sauce and serve with chardonnay... what can be better ?

                1. r
                  ricepad Oct 12, 2004 04:24 PM

                  My personal fave is a simple mixture of mayo and soy sauce...just mix 'em to taste.

                  1. s
                    Sarah Oct 12, 2004 08:04 PM

                    Our family favorite is a faux Louis sauce: Best Foods mayo, bottled chili sauce and a squirt of lemon juice. About a cup of mayo to 1-2 Tb chili sauce depending on your taste.

                    1. k
                      keo Oct 13, 2004 01:29 PM

                      Hi,

                      Like ricepad I like Mayo (I use Best Foods)with shoyu. But a few weeks ago I tried the mayo with wasabi. Nice zip to it!

                      aloha,
                      keo

                      1. t
                        Tracy L. Oct 13, 2004 03:19 PM

                        Thanks so much for the great ideas. I think I need to do a little experimenting now. I'll check back later. Keep the suggestions coming.

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