Crab Meat Butter Recipes

CRAB BUTTER SAUCE

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.

CRAB BUTTER

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

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.

REASONABLE CRABMEAT SAUTE

Steps:

• Lightly toast the bread and brush both sides with melted butter; divide each slice in half diagonally and set on a dinner plate. Heat the butter in a skillet. When the foaming subsides, add the carrots and saute for a couple of minutes or until the carrots just begin to soften. Add the crabmeat and stir for a minute just to heat up. Add the lemon zest and juice and herbs; saute for 30 seconds and remove from heat. Season to taste with salt and pepper.

DIANNE'S CRAB

Steps:

• In a medium sauce pan, heat butter until melted. Add the garlic and saute lightly. Add the imitation crabmeat and cook over medium heat, turning gently. Add the lemon pepper and continue to cook until hot. Add grated cheese and serve.

TARRAGON GARLIC BUTTER (TO DIP YOUR CRAB LEG MEAT!!)

Steps:

• Put butter and garlic in a small saucepan over medium heat to melt.
• Once melted, add the rest of the ingredients and simmer for a few minutes or until your crab legs are steamed and ready to devour!
• Enjoy!

CRAB TOAST

Steps:

• In a small sauce pot, brown the butter over medium heat, swirling the pot, until the butter is caramel-colored and has a nutty fragrance, about 5 minutes. Transfer to a bowl, scraping up all the milk solids from the bottom and sides of the pot while the butter is still hot, and let cool to room temperature.
• Place the egg and egg yolk, 2 tablespoons lemon juice, a healthy pinch of salt and 1 tablespoon cold water in the bowl of a food processor. With the processor running, slowly drizzle in the grapeseed oil. Once all the oil has been added, the mayonnaise should be loose yet emulsified. While the processor is still running, slowly drizzle in the brown butter and any toasted milk solids. Season to taste with salt and set aside.
• For the crab salad, gently and quickly mix crab meat, olive oil, chives, crème fraîche and remaining 1 teaspoon lemon juice together in a bowl. Season to taste with salt.
• Schmear each piece of toasted bread with the brown butter mayonnaise evenly - as we like to say, "wall to wall." Divide the crab mixture among the slices, piling it evenly on top.

BAKED CRAB WITH GARLIC-CHILE BUTTER

Steps:

• Remove the garlic chile-butter from the refrigerator and using a spoon, scrape about 1 cup of the butter into shards. Add 3/4 cup of the shards to a small bowl; set aside the remaining shards.
• Add the crabmeat to the small bowl and toss gently with the butter to avoid breaking up the crab too much. Lightly season with salt. Transfer to a broiler-safe baking dish, such as ceramic (but not glass) that's about 7 by 5 inches in size (or similar) and top with the remaining butter pieces.
• Cover the baking dish with plastic wrap and refrigerate until ready to bake.
• When ready to serve, preheat the broiler to medium-high.
• Place the baking dish on a rimmed baking sheet and remove the plastic wrap. Broil until the top is golden brown and bubbling, rotating the dish a few times so it browns evenly, 7 to 10 minutes total. Carefully remove the dish from the broiler.
• Garnish the dish with a few sprigs of parsley and a few lemon wedges to squeeze over the top. Serve with the crostini.
• Combine all of the ingredients in a medium bowl and mix well with a rubber spatula until completely incorporated. Alternatively, mix the ingredients in a stand mixer fitted with the paddle attachment.
• Freeze the butter just until firm enough to shave with a spoon, about 10 minutes, or refrigerate for up to 1 week in an airtight container. Alternatively, transfer the butter to a sheet of parchment paper and form into a log. Wrap tightly with the parchment and plastic wrap and freeze for up to 1 month. Makes about 2 cups.
• Preheat the oven to 350 degrees F.
• Place the bread on a baking sheet and season with the olive oil, salt and pepper.
• Bake until golden brown, 7 to 10 minutes. Set aside until ready to serve.