Sherry Cream Crab Sauce

sherry cream sauce with crabmeat
Creamy sherry crab sauce on a halibut fillet. Diana Rattray
  • 20 mins
  • Prep: 10 mins,
  • Cook: 10 mins
  • Yield: 2 1/2 to 3 Cups (serves 8)
Ratings (7)

Use a little of this rich and delicious sherried crab sauce to dress up baked or grilled fish or seafood, or drizzle some over fried green tomatoes or eggplant slices to make a wonderfully different appetizer or side dish.

It is a great sauce to have on hand. Make extra and freeze it in small containers.

What You'll Need

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 green onions, with about 2 inches green, thinly sliced
  • 1 teaspoon chopped parsley leaves
  • 4 ounces lump crabmeat
  • 1/4 cup dry sherry
  • 2 cups heavy whipping cream
  • 1 1/2 teaspoons Cajun or Creole seasoning, or to taste
  • 1 tablespoon tomato paste
  • salt and pepper, to taste

How to Make It

  1. Melt the butter in a saucepan over low heat; stir in flour, onions, and parsley. Cook, stirring, for 5 minutes.
  2. Add the sherry and crabmeat to the flour mixture; gradually add the cream, stirring constantly. Stir in Cajun seasoning and tomato paste. Simmer for about 5 minutes to reduce slightly.
  3. Taste and adjust seasonings, adding salt and pepper, if necessary.