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crab butter sauce on top of beef tenderloin
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5 from 1 vote

Chesapeake Crab Butter Sauce

If you’re ready to take your steak to the next level this Chesapeake Crab Butter Sauce is what you seek. Rich buttery crab with a hint of old bay spice make this sauce a must for your next special dinner.
Course Sauce
Cuisine American
Keyword Butter Sauce, Chesapeake Crab
Cook Time 10 minutes
Servings 8
Calories 180kcal

Equipment

  • any saute pan or sauce pot

Ingredients

  • 1 lb Jumbo Lump Crabmeat
  • 1 Stick Butter
  • 2 tsp Old Bay
  • 1 tbsp Fresh Parsley
  • 1 tbsp Minced Shallot
  • 1 tbsp Minced Garlic
  • ¼ cup Heavy Cream

Instructions

  • over medium heat saute garllic and shallots in 2 tbsp of butter until garlic and shallots have softened. then add in heavy cream and reduce by half
  • Turn heat to low and then begin whisking in butter 2 tbsp at a time until the sauce is smooth. finally gently fold in the crabmeat, avaid breaking up the lumps as much as possible. finish off the sauce with the parsley. Sauce is complete as soon as the crabmeat is warmed. Do not raise heat or butter will seperate from the sauce

Notes

serving size is about a ¼ cup.
remember to never bring the butter to a boil or the sauce will break

Nutrition

Calories: 180kcal | Carbohydrates: 1g | Protein: 11g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 64mg | Sodium: 579mg | Potassium: 129mg | Fiber: 1g | Sugar: 1g | Vitamin A: 531IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 1mg