How do I choose the best crab sauce?

Spicy mustard can be used as a sauce for crab.

There are several options when choosing a sauce for crab. The classic sauce is usually made from melted butter and spices such as garlic, tarragon, or parsley. A seafood cocktail sauce, made with chili sauce as a base, can add a spicy flavor to the crab. Some Asian sauces, such as soy and ginger sauce or sweet and sour sauce, can provide a lively flavor that accentuates the subtlety of crabmeat. There are also a number of mustard-based sauces, mayonnaise-based sauces, and less traditional combinations, including avocado or hot sauce.

Soy sauce is an Asian sauce that can be used for dipping crab.

An easy-to-dip crab sauce can be made with melted butter. Butter can be melted and served on its own in a small dish, but more commonly it is combined with other ingredients. Ingredients like lemon juice, garlic, tarragon or black pepper can be mixed with the melted butter to add some complexity. For a rich, deep flavor, the butter can be melted in a hot pan for a few careful seconds until it foams and begins to brown, caramelize and acquire a nutty flavor.

Melted butter is a popular sauce for crabs.

A classic red seafood sauce is cocktail sauce and it can also be used as a hot sauce for crab. The chili sauce, which is red and a little thick, forms the basis for the cocktail sauce. Ketchup is added for sweetness and horseradish is added to provide pungent heat, along with a little lemon juice. This sauce can be made very spicy, or the amount of horseradish can be reduced for a milder flavor. Cocktail sauce can be served at room temperature, but is sometimes best chilled.

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A variety of dipping sauces – including those with mustard, garlic or ginger – can be used to complement the flavor of the crabmeat.

A simple Asian crab sauce can be made by combining soy sauce, rice wine vinegar, garlic, ginger, and diced chives. Alternatively, a prepared sweet and sour sauce can be used. Depending on how the crab and side dishes are prepared, hot Asian mustard can also be served as a dipping sauce when mixed with a little oil or water.

Mustard and mayonnaise can be used to make a rich sauce. Mayonnaise, mustard, a little cream and Worcestershire sauce are mixed together to form a thick sauce with an earthy, meaty flavor. When the amount of mayonnaise is reduced, the Worcestershire is left out and a little lemon juice is squeezed in, a tangy mustard sauce for the crab results. This sauce can be made lighter by replacing the mayonnaise with sour cream.

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