Crab Lemon Butter Sauce for Fish
- 1 large chopped shallot
- 1/8 cup white wine
- 1 1/2 tablespoons lemon juice
- 1/3 cup whipping cream
- 8 tablespoons unsalted butter, very cold, cut in pieces
- 1 1/2 cups jumbo lump crabmeat
Put shallot, white wine and lemon juice in a small saucepan. Bring to a boil and cook until the volume is reduced by half. Add cream and return to a boil, cooking until reduced by slightly more than half. Remove from the burner and adjust heat to low. Whisk in butter one piece at a time, over low heat, lifting the pan if sauce starts to separate or lose a creamy texture. When all the butter is added, strain into thermos or the top of a double boiler placed over hot water. Do not boil the water.
When you are ready to serve, place a nonstick skillet over medium heat. Coat with an olive oil spray. Add the crab and heat just long enough to warm the crabmeat. Remove from heat, add the crab to the butter sauce and spoon over grilled fish.
Makes 4 servings.