How do you make a dipping sauce for crab legs?


  1. Melt the butter over medium-low heat. Allow the butter to melt but not brown.
  2. As soon as the butter melts, add any extra seasoning if desired (garlic, red pepper or lemon zest). Continue heating 1-2 minutes, or until the seasonings become fragrant. Stir in the lemon juice. Serve warm along with crab legs.

What sauce goes well with crab?

Six Perfect Sauces for Crab

  • Brandy Mayonnaise. This tangy dip, which makes a perfect sauce for steamed crab legs, gets a sweet-and-sour kick from ketchup, brandy, and sour cream.
  • Chive Emulsion.
  • Clarified Butter with Garlic and Chiles.
  • Diablo Sauce.
  • Tartar Sauce.
  • Ponzu Sauce.

What do you put on crab legs?

If you’d rather add seasoning once your crab legs are cooked, simply season the water with salt and then add additional flavors after, like melted butter, garlic and parsley. Or, consider switching it up with lemon, butter and dill.

What sauce do you eat crab legs with?

A classic to serve with crustaceans, tartar sauce is a zesty accompaniment to Dungeness crab legs. While many of us may have grown accustomed to buying tartar sauce in a jar, this is one of those sauces that’s just too easy to make at home to justify buying a premade jar of it ever again.

What goes good with crab legs?

Add one of two of these to your crab feast menu and you won’t be disappointed.

  • Potatoes. Whether roasted, baked, mashed or fried, potatoes are a classic go-to side with crab legs.
  • Corn on the Cob.
  • Coleslaw.
  • Cornbread.
  • Steamed artichokes.
  • Salad.
  • Roasted Vegetables.
  • Steak.

What can you dip fish in Besides tartar sauce?

So, what sauces can you serve with fish sticks?

  • Tartar Sauce.
  • Ketchup.
  • BBQ Sauce.
  • Nacho Cheese.
  • Cocktail Sauce.
  • Buffalo Sauce.
  • Honey Mustard.
  • Ranch.

What is the thickening ingredient in most sauces?

Wheat flour
Wheat flour is the thickening agent to make a roux. A roux is a mixture of flour and fat and is a classic way to thicken soups, gravies, and sauces like bechamel or stews like gumbo. Equal parts of wheat flour and typically butter are cooked in a heated vessel, forming different colored pastes depending on use.