How to Make Crab Meat Sauce

The rich flavor of crab meat is a delicacy. This sauce avoids the work of cracking and peeling crab shells and get you to that soft, succulent meat. There are many recipes---Italian, Creole and Malaysian, to name a few. This recipe could be classified as pan-European, providing two simple variations on a basic taste principle. It is best served over long, thin pasta and paired with a dry white wine.

Things You'll Need

  • 2 cloves garlic
  • 1 small shallot
  • 2 tsp. olive oil
  • 1 lb. lump crab meat
  • Juice of one lemon
  • 1/4 cup dry white wine or dry sherry
  • Salt (to taste)
  • White pepper (to taste)
  • 1/3 cup heavy cream (only for creamy version)
  • 1 tbsp. flour (only for creamy version)
  • 1 tbsp. butter (only for creamy version)
  • 1 tbsp. fresh parsley (to garnish)

Instructions

  1. Finely chop the shallot. Mince the garlic cloves.

  2. Drain and rinse the crab meat. Remove any pieces of shell or cartilage from the meat and chop.

  3. Saute the shallots and garlic in olive oil.

  4. Add the crab meat, lemon juice, wine or sherry, salt and white pepper to the pan. Heat through.

  5. If making the creamy version, make a roux by whisking the flour and butter together on one side of the pan. Slowly add the heavy cream while whisking. Heat through.

  6. Remove from heat. Top with chopped fresh parsley. Serve over pasta.

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