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Drawn butter or sauce for crab feed needed

I am going to a crab feed next weekend and we usually bring our ramekin sets for melting butter. Last year I made a romoulade sauce as well as having butter with lemon and garlic. I need some other ideas for this year. Asian inlfuenced might be fun but I am open to other ideas as well. It doesn't have to be warm either. Thanks

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  1. While I think it's a sin to eat it with anything other than drawn garlic butter. I might suggest chipotle mayonnaise.

    You may also wanna try a cajun tartar sauce. Some sort of peanut dipping sauce or, since I just made Thai fish curry, the sauce from that might be really nice.

    DT

    1. How about a chinese/asian flavor of steaming with 5 spice or a stir fry -shell on in a wok w/ a little oil and 5 spices. (Cook w/ chicken soup instead of water).

      Fresh Lemon Grass is snother yummy option.

      1. Mayonaise mixed with Sriracha. So simple, sooo good. This will not work nearly as well with other hot-sauces. Sriracha has a slight sweetness and saltiness that is perfect with the mayo. Chipotle in adobo is the only other hot sauce that I find is any good mixed with mayo and, although it is very good, it is a stronger flavour and less complementary with seafood than this.

        Also try nouc cham (Vietnamese must-have table sauce).

        Makes about 2 cups
        5 tablespoons sugar
        3 tablespoons water
        1/3 cup fish sauce
        1/2 cup lime juice
        1 large clove garlic, crushed,
        peeled, and sliced or minced
        1 or more bird's eye or Thai chilies,
        seeded, and sliced or minced or sustitute 1/4-1/2 tsp. Chile/Garlic paste (such as Sambal Olek)
        1 shallot, peeled, thinly sliced,
        rinsed, and drained
        1/4 cup loosely packed cilantro leaves, roughly chopped

        Adjust to your taste. I like more lime, cilantro, spice and fish sauce and a little less sugar.

        Both of these sauces are clean and light. The mayo with sriracha is so very good it is hard to believe and the other is as good as it sounds and easy to make if you have the ignredients.

        1. What proportions do you use for the mayo/sriacha? I'm intrigued.

          1 Reply
          1. re: LisaAZ

            Whatever you like :-) I don't really know. I don't measure it usually. I would guess one cup mayo and a tablespoon (or maybe a bit less) of sriracha. Make it with less and keep tasting till its at your spice level. You want pale orangey-pink sort of the colour of shrimp or slamon mousse. For viet food, I sometimes add in a squirt of nouc mam (fish sauce).

            If you've ever had a spicy-roll in one of those Americanized Japanese places, its usually filled with this mix. It is also sometimes used as the 'mayo' layer in Bahn Mi (Saigon/Mekong Subs) or Nam Dip (Cold salad rolls).

            I'll make up a fresh squeeze bottle sometime tomorrow or Tuesday and post with measurements.

          2. Cold hollandaise sauce:

            1. make some hollandaise. Cool to room temp.
            2. stir in half as much sour cream as hollandaise.
            3. stir in mustard to taste

            It keeps well in the fridge. Doesn't turn hard like refrigerated leftover regular hollandaise does.

            This is very good with crab, and things like cold artichokes, and cold asparagus.