Blue Crab Sauce

Preparation info
  • Serves


    • Difficulty


Appears in

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.


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


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