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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.

            1. I am not sure what kind of crab you are eating, but chinese often serve blue crab with chinese black vinegar. It can be quite over powering though. I sometine do half vinegar, half soy and however much chilli you can handle.

              1. Was at a dinner party where they served cocunut juice, lemon grass, kaffir lime leaves and chile--steeped-- as a dipping sauce. Cut up limes to squeeze over crab meat. Different and delicious.

                1. Tracy, I think you are in California, so I'm guessing you are eating Dungeness crabs. Here in Maryland, we eat blue crabs and don't normally use butter, but our little crabs are coated well with seasoning before steaming, and the usual dipping sauce is a little mixture of cider vinegar, beer and Old Bay Seasoning -- not sure this would work for your crab though.

                  Here are a few ideas that I think might work for you with West Coast crabmeat:

                  A Thai style dipping sauce - 1/2 cup rice vinegar and a 1/2 cup sugar, cooked until the sugar dissolves, then add a couple of cloves of garlic smashed to a paste with 1/4 tsp. salt and 1-1/2 tsp. dried red pepper flakes. Make ahead and serve at room temperature. (This is really good with grilled chicken, too -- from Hot Sour Salty Sweet).

                  A Korean style dipping sauce - 5 TBL soy sauce, 5 TBL sake or dry sherry, 2 TBL sugar, 2 scallions, minced, 2 cloves garlic, minced, 2 TBL toasted sesame seeds. Just mix all the ingredients in a bowl. I almost always replace the sesame seeds with a little sesame oil and this might work better for your situation. (This is part of a recipe for grilled sweet potatoes in the Barbeque Bible by Stephen Raichlen, but I just love the dipping sauce for everything).

                  You may want to google the recipe for Joe's Stone Crab mustard sauce for another idea from Florida. I'm partial to something similar, but using coarse ground Dijon mustard, mayo, cream, lemon juice and fresh tarragon (should be thin enough so it doesn't overwhelm the crab and I think tarragon is terrific with seafood).

                  We call them crab feasts here, so I love the crab "feed" term! Enjoy!!

                  1 Reply
                  1. re: Terrie H.

                    Terrie - I served the Thai style dipping sauce at a crab feed party (along with the Joe's Mustard and regular drawn butter) and the Thai sauce was the HIT of the party! Thank you so much for posting it.

                  2. Thanks everyone, they all sound great.

                    1. Vinegar (black, Chinese red, or rice wine) with lots of garlic.