Skip to main content
Epicurious
Gourmet

Crab Butter

1.3

(1)

Food editor Paul Grimes credits his cooking-school teacher chef Fernand Chambrette of école de Cuisine La Varenne, in Paris, with teaching him how to waste nothing and how to coax flavor even out of scraps. But this is not just an exercise in virtuosity, since the butter carries every last drop of sweet sea essence rendered from the shells. Keep any extra in your freezer and scoop some out whenever you want to punch up a seafood dish.

Cooks' note:

Crab butter keeps, covered and chilled, 2 days or frozen in an airtight container 3 months.

Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Heavenly Halva Cake
Serve a thick slice for breakfast or an afternoon pick-me-up.
Vodka Gochujang Pasta
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Kung Pao Cabbage With Tofu
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
White Bean Turkey Chili
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.