Crab Butter

Preparation info
    • Difficulty


Appears in
Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

  • About


  • 1 pound butter
  • coral from 2 crabs
  • 1


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.