Yields: About 2 cups
Prep time: 10 minutes
Cook time: 15 minutes
Ingredients:
Base:
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- 1/2 cup chicken or seafood broth (or white wine)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Crab:
- 1 pound lump crab meat, picked over for shells
Flavor Variations (choose one or combine):
- Classic Garlic-Lemon:
- 3 cloves garlic, minced
- Zest and juice of 1 lemon
Cajun Kick:
- 1 tablespoon Cajun seasoning
- 1/4 teaspoon cayenne pepper (optional, for more heat)
Herby Touch:
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives or green onions
Instructions
- Make the roux: In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until smooth and slightly golden.
- Whisk in liquids: Gradually whisk in the heavy cream and broth (or wine). Bring to a gentle simmer, whisking continuously, until the sauce thickens slightly.
- Season and simmer: Add salt, pepper, and any of your chosen flavor variations. Reduce heat to low and simmer for 5-7 minutes, stirring occasionally.
- Add crab: Gently fold in the crab meat. Heat through for 1-2 minutes, being careful not to overcook the crab.
- Adjust and serve: Taste and adjust seasonings with salt, pepper, and any other flavorings as desired. Serve warm.
Serving Suggestions:
- With seafood: Drizzle over crab cakes, steamed fish, shrimp, or scallops.
- With pasta: Toss with cooked linguine or fettuccine.
- With vegetables: Serve over steamed asparagus or broccoli.
- As a dip: Enjoy as a flavorful dip for crackers or toasted bread.
Tips:
- Fresh, quality crab is key: Use good quality lump crab meat; it’ll make the most delicious sauce.
- Don’t overcook the crab: Adding it at the end prevents it from becoming tough.
- Customize to your taste: The flavor variations are just a starting point! Experiment with your own combinations.
- Store leftovers: The sauce will keep in the refrigerator for up to 3 days. Reheat gently over low heat.
