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Oct 12, 2004 11:12 AM

Accompaniment/ sauce for cracked crab

  • t

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

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  1. 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

      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

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


    2. 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.


      1. 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. 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. 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.