Pappadeaux Alexander Sauce Recipe

The Pappadeaux Alexander Sauce Recipe is a creamy, seafood-inspired delight. This sauce blends butter, white wine, and heavy cream with spices.

It’s rich, flavorful, and loved by seafood fans everywhere. You’ve likely had it at Pappadeaux Seafood Kitchen.

But making it at home is easier than you think. You don’t need fancy skills—just a little patience and the right steps.

The sauce works great on fish, shrimp, or pasta. It’s smooth, tangy, and deeply satisfying. The flavors balance each other perfectly.

This homemade version tastes just like the restaurant’s. Whether for a weekday treat or dinner party, it impresses every time.

Use this Pappadeaux Alexander Sauce Recipe to elevate your meals. It’s creamy, comforting, and always crowd-pleasing.

Follow the steps, and you’ll get perfect results. Ready to bring restaurant-quality to your kitchen? Let’s dive into the process and savor the magic.

When I First Introduced to Pappadeaux Alexander Sauce

I first tried the Pappadeaux Alexander Sauce Recipe during a family dinner. It was rich, tangy, and full of flavor.

The sauce elevated every bite. I instantly fell in love. That taste still lingers in my memory.

Equipment List

• Medium saucepan
• Wooden spoon
• Whisk
• Measuring cups
• Measuring spoons
• Garlic press
• Fine mesh strainer (optional)
• Mixing bowl
• Heatproof spatula

Ingredients List

• 1/4 cup unsalted butter
• 2 tablespoons minced shallots
• 1 tablespoon minced garlic
• 1/2 cup dry white wine
• 1/4 teaspoon white pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1 cup heavy cream
• 1/2 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 1/2 cup seafood stock (shrimp or crab)
• Salt to taste
• 1 tablespoon chopped fresh parsley
• 1/2 cup lump crab meat (optional)
• 1 tablespoon all-purpose flour (optional for thickening)

Step-by-Step Preparation

1. Melt butter in a saucepan over medium heat.
2. Add shallots and garlic; sauté for 2 minutes.
3. Pour in white wine and reduce by half.
4. Stir in paprika, cayenne, and white pepper.
5. Add seafood stock and simmer for 3 minutes.
6. Slowly whisk in heavy cream until well combined.
7. Add lemon zest and lemon juice; stir gently.
8. Let sauce simmer and thicken slightly.
9. Add salt and parsley to enhance the taste.
10. Stir in lump crab meat if using.
11. For thicker sauce, whisk flour with water.
12. Add flour slurry slowly; cook 2 minutes more.
13. Strain sauce for smoothness (optional).
14. Serve warm over your favorite seafood dishes.

Recipe Tips

1. Use fresh crab for better flavor depth.
2. Don’t overcook cream or it will curdle.
3. White wine should be dry, not sweet.
4. Stir constantly for a lump-free sauce.
5. Add flour slowly to avoid clumping.
6. Taste as you go for seasoning control.
7. Use low heat to avoid burning garlic.
8. Refrigerate leftovers for up to three days.

What to Serve with Pappadeaux Alexander Sauce Recipe

This sauce pairs well with many dishes. Here are ten ideas, including 2-3 sides:

1. Grilled Red Snapper – Light fish with bold sauce contrast.
2. Pan-Seared Scallops – Sweet scallops soak up creamy sauce.
3. Grilled Shrimp Skewers – Sauce adds richness to smoky shrimp.
4. Blackened Catfish – Spicy fish complements tangy sauce.
5. Steamed Asparagus (Side) – Adds freshness and crunch.
6. Garlic Mashed Potatoes (Side) – Creamy base matches sauce well.
7. Sautéed Spinach (Side) – Light, earthy green balances richness.
8. Angel Hair Pasta – Soaks up sauce beautifully.
9. Rice Pilaf – Subtle, buttery base for flavor balance.
10. Crab-Stuffed Mushrooms – Elegant, rich, and crowd-pleasing.

Conclusion

This Pappadeaux Alexander Sauce Recipe transforms any seafood dish. It’s creamy, vibrant, and restaurant-worthy.

With simple steps and a few fresh ingredients, anyone can make it. It’s a favorite for a reason. Try it once—and you’ll keep coming back.

John

Pappadeaux Alexander Sauce Recipe

The Pappadeaux Alexander Sauce Recipe is a creamy, seafood-inspired delight. This sauce blends butter, white wine, and heavy cream with spices.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Souce

Cuisine: Cajun

Calories: 290

Ingredients Method Notes

Ingredients

  

• 1/4 cup unsalted butter
• 2 tablespoons minced shallots
• 1 tablespoon minced garlic
• 1/2 cup dry white wine
• 1/4 teaspoon white pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1 cup heavy cream
• 1/2 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 1/2 cup seafood stock shrimp or crab
• Salt to taste
• 1 tablespoon chopped fresh parsley
• 1/2 cup lump crab meat optional
• 1 tablespoon all-purpose flour optional for thickening

Method

 

1. Melt butter in a saucepan over medium heat.
2. Add shallots and garlic; sauté for 2 minutes.
3. Pour in white wine and reduce by half.
4. Stir in paprika, cayenne, and white pepper.
5. Add seafood stock and simmer for 3 minutes.
6. Slowly whisk in heavy cream until well combined.
7. Add lemon zest and lemon juice; stir gently.
8. Let sauce simmer and thicken slightly.
9. Add salt and parsley to enhance the taste.
10. Stir in lump crab meat if using.
11. For thicker sauce, whisk flour with water.
12. Add flour slurry slowly; cook 2 minutes more.
13. Strain sauce for smoothness (optional).
14. Serve warm over your favorite seafood dishes.

Notes

1. Use fresh crab for better flavor depth.
2. Don’t overcook cream or it will curdle.
3. White wine should be dry, not sweet.
4. Stir constantly for a lump-free sauce.
5. Add flour slowly to avoid clumping.
6. Taste as you go for seasoning control.
7. Use low heat to avoid burning garlic.
8. Refrigerate leftovers for up to three days.