Crab Sauce Recipe

Yields: About 2 cups
Prep time: 10 minutes
Cook time: 15 minutes



  • 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


  • 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


  • 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.


  • 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.


No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *