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 COMMENT:
This sauce is excellent over broiled or sautéed fish or grilled
shrimp.
INGREDIENTS:
- 8 ounces unsalted butter, chipped
- ½ cup dry white wine
- 2 tbsps lemon juice
- 2 thin lemon slices
- ¼ cup jumbo lump crabmeat
- ¼ cup diced tomatoes
- 1 clove garlic, minced
- 1 tbsp sliced green onions
- 8–10 whole peppercorns
- 1 whole bay leaf
- 3 whole basil leaves
- 1 tsp tomato sauce
- dash of Louisiana hot sauce
- salt and cayenne pepper to taste
METHOD:
In a sauté pan, combine wine, lemon juice, lemon slices,
crabmeat, tomatoes, garlic, green onions, peppercorns, bay leaf
and basil over medium-high heat. Sauté approximately 3 minutes
or until juices are rendered into the pan. Add tomato sauce, blend
well into mixture and continue to cook until juices have been reduced
to approximately 2 tablespoons. Swirling pan constantly, add a few
chips of butter at a time until all is incorporated. Do not use
a metal spoon or wire whisk as hot spots may develop and butter
will separate. Season to taste using hot sauce, salt and pepper.
Serve as is, or strain if desired.
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