Blue Crab Sauce

Name: Blue Crab Sauce
Yield: Serves 3
Cuisine: United States
Ingredients: 3 tablespoons unsalted butter; ¾ cup good white wine (the wine you serve with the meal); fresh lemon juice or sherry vinegar to taste; 1½ cups fish stock or crab or shrimp stock; 6 small or 4 large live blue crabs

Preparation info

Serves
3

Difficulty
Easy

Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

About

This classic sauce is intensely flavored. A little goes a long way. If your crab cakes fall apart while cooking, simply pour the sauce over the top of the cakes for an attractive presentation.

Ingredients

6 small or 4 large live blue crabs
3 tablespoons unsalted butter

Americas
United States
Charleston
Sauce
Pescatarian
Gluten-free

Method

Break the claws off the crabs and remove the top shells and gills. Crush the crab bodies with a mallet and begin to sauté in a wide pan with the butter, wine, and stock. Add the claws to the pan as well, but do not crush them as they should be used for garnish. Keep the mixture simmering, but do not let it boil. When it has reduced considerably and has begun to thicken, after 10 minutes, remove