Sherry Cream Crab Sauce

[efincoop]

Since SheilaAnn inquired about this sauce I thought I would share the recipe.

I scaled it down for 2.

Ingredients
2 tablespoons unsalted butter
2 tablespoons flour
2 green onions, with about 2 inches green, thinly sliced
1 teaspoon chopped fresh parsley
1/4 cup dry sherry
4 ounces lump crabmeat
2 cups heavy whipping cream
1 1/2 teaspoons Cajun seasoning, or Creole seasoning, or to taste
1 tablespoon tomato paste
Salt, to taste
Freshly ground black pepper, to taste

Directions
Melt the butter in a saucepan over low heat; stir in flour, onions, and parsley. Cook, stirring, for 5 minutes.

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.

Taste and adjust seasonings, adding salt and pepper, if necessary.

[SheilaAnn]

efincoop thank you! 👏🏼👏🏼👏🏼

[Michael_in_TX]

I would drink this.

That does look very tasty!

[MBMorgan]

That looks awesome ... and it's already in Paprika for posterity.

[ItsAllGoneToTheDogs]

I've never bought canned lump crab, is there a brand anyone suggests? Reviews are all over the place for the common store brands near me (crown prince, and the other popular canned tuna brands).

I'm sure I'd love this sauce, but I also came across a recipe (maybe you other east coasters are familiar with, but I'd never heard of it) using lump that looks like it would be perfect for a smoker, crab imperial.

[Willy]

I'd go with the Phillips brand, which is pasteurized and refrigerated and is sold by Costco and, I'm sure, others. Personally, I'd avoid "tinned" (sold like tuna) crab.

[HawkerXP]

+1 on the Phillips.

[Tax Man]

This sounds very tasty-what would you eat this on?

[efincoop]

Tax Man I served it with smoke roasted halibut, but I think it would work well with almost any fish or even scallops.

[Willy]

Very tasty, efincoop ! The medium dry sherry certainly worked well. I will make it again!