Blue Crab Dipping Sauce & Browned Butter

In Delaware, nothing signals the start of summer quite like a bushel of freshly steamed blue crabs, Old Bay, and a cold beer. Since we didn't feel like braving the beach traffic, we made last minute decision this afternoon to track down a half bushel of medium male crabs. Though this particular size of crab isn't necessarily ideal, we weren't looking to spend a bunch of money. The first place I contacted wanted $139 for a half bushel. PASS. The second place I contacted, Wiso's in Delaware City, DE, had half bushels for $79. Much better!

So, we had crabs and we had the beer. Now all we needed were some dipping sauce and butter! While my go-to for seafood is generally melted butter, I'm also a fan of vinegar based sauces. In search of the perfect sauce to bring to a get together last year, I came across a DiNardo's copy-cat recipe posted in the News Journal circa '03. For you non-delaware natives, DiNardo's was a crab house located on Lincoln Street in Wilmington, DE, that's long since closed. Needless to say, the sauce was a hit amongst my friends. Recipe posted below!

Blue Crab Dipping Sauce:

1/2 Cup Brown Sugar (Light or Dark)

1/2 Cup Apple Cider Vinegar

1/4 Cup Ketchup

1 Tsp. Hot Sauce

2 Tsp. Old Bay Seasoning

1 Tbsp. Worcestershire Sauce

1/2 Cup Water

Combine all ingredients in a small sauce pan and bring to a boil. Stir frequently. Cool and serve in individual dipping dishes.

Now that I've covered the dipping sauce, let's move on to the butter. What's so special about butter, you ask? Well, I'm not talking about your run of the mill melted butter here. For as long as my grandfather has been catching crabs, which is much longer than I've been alive, he's been making "browned butter" to go along with them. And man, is this stuff good! You basically burn off the water contained in the butter and brown the milk solids. The process gives the butter a flavor like you couldn't believe. But, you have to watch the pot like a hawk while browning the butter itself as it can quickly go from "browned" to "burnt" butter.

Browned Butter:

This recipe requires you to stir during the entire process!

1. Melt two sticks of butter (8 oz) in a small sauce pan over medium high heat.

2. About 5 minutes after the butter has completely melted the butter will start to foam.

3. Soon after, the butter should start to give off a nutty toasted smell.

4. You should start to notice sand-like particles accumulating in the bottom of the pan.

5. Once these particles (i.e. milk solids) start to turn dark brown you're finished! (See below)