Prep 2 mins
Cook 0 mins
Serve as a dipping sauce with fresh cooked Dungeness crab.
- 2 tablespoons water
- 2 tablespoons fish sauce
- 1⁄4 cup white wine vinegar or 1⁄4 cup rice vinegar
- 2 tablespoons sugar (or to taste)
- 2 tablespoons chopped green onions
- 2 tablespoons chopped cilantro
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1 teaspoon minced mint (optional) or 1 teaspoon lemon verbena (optional)
- Mix all ingredients together until sugar had dissolved.
I just made this today for our crab and I love it. I was somewhat concerned that it wouldn't be to my taste but it was low calorie and very good flavor. I used mint but not lemon verbena. Thank you so much Sandi, I was looking for an alternative to butter. I don't think I'll ever use butter again!
I was really blown away by how good this sauce is! Normally I use either drawn butter or mayonnaise on my crab, but today I needed a lower calorie alternative. This really fit the bill. I used rice vinegar and had to substitute dried cilantro for fresh, and I omitted the lime zest and optional ingredients. I loved it as soon as I tried it, and will find other things to use it on as well. I can see using this on most shellfish, as well as drizzling over mild white fishes. Thanks for an outstanding recipe!
This was a real surprise! We steamed crab and I made this sauce to try something different. I tasted it after everything was mixed together and didn't like it at all, the fish sauce was overpowering. I added a little more vinegar and lime juice, but still the same problem. Oh well, it was time to eat so I dumped it in a dipping bown and served it as an option to the regular clarified butter and lemon. Guess what? It was fabulous on the crab. It has a strong and very different flavor that was just great. After trying this one, I skipped the butter for the rest of the meal and stuck with it. My husband said he still prefers the garlic tarragon butter, but that he liked this too. This is my new favorite, and I'll be making it to serve along with the more traditional dipping sauces from now on. Thank you Sandi!