These six dipping sauces run the gamut from classic tartar to flavorful and funky ponzu, highlighting the sweetness and delicacy of steamed crab. They first appeared in our December 2013 issue along with Corey Arnold’s article Polar Harvest.
This complex tomato-based dipping sauce, which makes a lovely accompaniment to steamed crab legs, presumably gets its name from its fiery hue and its mix of serrano peppers and spicy chile powder.
With capers, shallots, and fresh parsley, this homemade classic boasts bigger flavor than the stuff most supermarkets sell in a jar. Get the recipe for Tartar Sauce »
Smoky bonito flakes (thinly shaved dried, fermented, and smoked tuna) and kombu (dried seaweed) impart savory richness to this Asian-inspired favorite. Get the recipe for Ponzu Sauce »
