Crab Butter


  • 1 pound butter
  • coral from 2 crabs
  • 1 teaspoon fresh lemon juice
  • salt and freshly ground pepper


Melt the butter over low heat. Skim the film from the top and pour off the clear butter, leaving the milky residue in the pan. Whisk the coral into the clarified butter over low heat; add the lemon juice and salt and pepper to taste. Keep warm.