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Crab butter
Makes 475G Sauces and accompaniments
Ingredients
- 910g unsalted butter
- 455g crab shells, cartilage, and fat (the crab’s top shell isn’t necessary)
Method
In a wide, shallow heavy-bottomed pot or flameproof roasting pan, melt the butter over a low heat. Add the crab shells, cartilage, and fat and use a wooden or stainless- steel spoon to crush the shells and cartilage. With the heat set as low as possible, let the crab peelings and the butter marinate together for 1 hour. The crab parts will release all their flavour and infuse the butter. Taste the butter; when it has a full crab-forward flavour, it has steeped long enough and is done.
Set a sieve over a bowl and pour the contents of the pot into the sieve. Allow to stand until all the butter has dripped into the bowl (this will take a while). Discard the solids.
Pour the strained butter into small airtight containers. It will keep, chilled, for up to a month or in the freezer for up to a year.
This recipe was taken from the June/July 2020 issue of Food and Travel.
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