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