Crab Butter Recipes

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SLOW COOKER CRABAPPLE BUTTER RECIPE



Slow Cooker Crabapple Butter Recipe image

Here's a recipe for crabapple butter that can be made in the slow cooker. It tastes even better than regular apple butter.

Provided by Erin Huffstetler, myfrugalhome.com

Categories     Fruit Butters

Time 4h2m

Number Of Ingredients 5

8 cups crabapple sauce (from 6 pounds crabapples) see recipe on myfrugalhome.com
3 cups granulated sugar
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg

Steps:

  • Place all the ingredients in a slow cooker. Stir to combine.
  • Cook on high, with the lid off (stirring occasionally), for 4 hours, or until you reach your desired consistency. It should be thick, pasty and dark brown, when it's done.
  • Refrigerate your crab apple butter for up to 3 weeks. Freeze it, or process it in a water bath canner for 20 minutes, to store it indefinitely.

Nutrition Facts : ServingSize 1 tablespoon, Calories 25 calories, Sugar 6.1 g, Sodium 0.4 mg, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 6.4 g, Fiber 0.2 g, Protein 0 g, Cholesterol 0 mg

CRAB BUTTER SAUCE



Crab Butter Sauce image

This easy crab butter sauce can be made four different ways. Try it plain, or season with lemon, garlic or cayenne. Serve with crab legs!

Provided by Sarah Trenalone

Categories     Condiment

Time 10m

Number Of Ingredients 6

¼ cup butter (½ stick)
½ lemon, juiced
small pinch sea salt (optional) (Omit if using salted butter or if serving along with heavily seasoned crab.)
2 cloves garlic, finely diced
1 teaspoon red chili flakes
zest from one lemon

Steps:

  • Melt the butter over medium-low heat.Allow the butter to melt but not brown.
  • As soon as the butter melts, add any extra seasoning if desired (garlic, red pepper or lemon zest).Continue heating 1-2 minutes, or until the seasonings become fragrant.Stir in the lemon juice. Serve warm along with crab legs.

Nutrition Facts : Calories 55 kcal, Carbohydrate 1 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 55 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

DRAWN BUTTER FOR STEAMED LOBSTER, CRABS, OR CLAMS



Drawn Butter for Steamed Lobster, Crabs, or Clams image

Provided by Food Network Kitchen

Categories     condiment

Time 5m

Yield 4 to 6 servings (about 1 cup)

Number Of Ingredients 1

1/2 pound unsalted butter

Steps:

  • Place the butter in a small saucepan and bring to a boil over medium-high heat. Boil for 1 minute.
  • Set the saucepan aside and let the butter settle, undisturbed. The milk solids will come to the top of the butter and the watery whey will collect on the bottom. Skim off the milk solids with a spoon and pour the drawn butter into a serving bowl or several small ramekins, taking care not include the watery liquid in the bottom of the pan. Serve.

CRAB LEGS WITH GARLIC BUTTER SAUCE



Crab Legs with Garlic Butter Sauce image

I ended up getting some snow crab legs on sale at the market. I wanted something a little different from plain steamed, boiled, or grilled crab legs, so I ended up throwing a few things together to make this awesome crab leg dish. Enjoy! This would be great with shrimp as well.

Provided by Tamaralynn

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 20m

Yield 2

Number Of Ingredients 6

1 pound Snow Crab clusters, thawed if necessary
¼ cup butter
1 clove garlic, minced
1 ½ teaspoons dried parsley
⅛ teaspoon salt
¼ teaspoon fresh-ground black pepper

Steps:

  • Cut a slit, length-wise, into the shell of each piece of crab.
  • Melt the butter in a large skillet over medium heat; cook the garlic in the butter until translucent; stir in the parsley, salt, and pepper. Continue to heat mixture until bubbling. Add the crab legs; toss to coat; allow to simmer in the butter mixture until completely heated, 5 to 6 minutes.

Nutrition Facts : Calories 520.1 calories, Carbohydrate 1 g, Cholesterol 274.2 mg, Fat 37.5 g, Fiber 0.2 g, Protein 43.6 g, SaturatedFat 17.1 g, Sodium 1030.7 mg, Sugar 0.1 g

CRAB BUTTER



Crab Butter image

This is a quick and easy spread. Make up to 2 days before needed. I got this recipe from my sister. Where she found it, I don't know. I make this recipe for parties, family gatherings, and picnics.

Provided by Colleen M Schmehl

Categories     Spreads

Time 10m

Yield 1 serving(s)

Number Of Ingredients 6

1 (8 ounce) container cream cheese (room temperature)
3/4 cup butter (room temperature) or 3/4 cup margarine (room temperature)
1 tablespoon minced onion
1 tablespoon lemon juice
4 tablespoons mayonnaise
1 (6 ounce) can crabmeat, drained (can also use canned shrimp or chicken)

Steps:

  • Cut cream cheese and butter into chunks.
  • Microwave until smooth (usually 3 min med high. Extra 1 min high if needed).
  • Remove from microwave and add remaining ingredients.
  • Mixture will be liquid.
  • Refrigerate overnight.
  • Mix well before serving with crackers.

CRAB BUTTER



Crab Butter image

Provided by Paul Grimes

Categories     Sauce     Crab     Boil     Gourmet

Yield Makes about 1 cup

Number Of Ingredients 3

Reserved solids from crab bisque
4 sticks (1 pound) unsalted butter
1/2 teaspoon paprika (not hot)

Steps:

  • Preheat oven to 450°F with rack in lowest position.
  • Put reserved crab solids in a 3-quart ovenproof heavy pot. Put butter on top of solids, then cover and cook in oven 1 hour.
  • Remove pot from oven and add enough cold water to reach 1/4 inch below rim of pot. Let stand, uncovered, about 10 minutes to allow melted butter to rise to surface of water.
  • Skim melted butter with a large spoon or ladle into a 1-quart saucepan, then boil until butter stops crackling (when all water has been boiled out) and turns clear, about 15 minutes. Strain through a fine-mesh sieve into a small bowl. Stir in paprika.

BLUE CRABS WITH SPICY BUTTER



Blue Crabs with Spicy Butter image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 10

One 12-ounce bottle lager-style beer
1/4 cup distilled white vinegar
12 live blue crabs, preferably large males
1/2 cup Old Bay Seasoning
Spicy Butter (see recipe below)
Lemon wedges, for serving
1 stick (8 tablespoons) unsalted butter
2 teaspoons Old Bay Seasoning
1/2 teaspoon cayenne
1 small garlic clove, finely grated

Steps:

  • Combine the beer and vinegar with 1 cup of water in a very large pot. Add a steamer insert and bring the liquid to a boil over high heat. Add the crabs and 1/4 cup of the Old Bay and cook, covered, until the crabs are bright red, 20 to 30 minutes, depending on the size. Transfer the crabs to a large platter and sprinkle with the remaining 1/4 cup Old Bay.
  • Serve the hot crabs with the Spicy Butter and lemon wedges on the side.
  • Make the butter while the crabs cook: combine the butter, Old Bay, cayenne and garlic in a small saucepan over medium heat. Melt the butter, skimming off any foam that rises to the surface. Pour the melted butter into a small ramekin, leaving the milk solids in the saucepan.

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