Restaurant-quality crab butter?

Question

I cannot get my butter to taste like the restaurant-style (like Red Lobster). What am I missing?

Answer 1

clarified butter (also called gee [ the g is hard]) is made from regular unsalted butter..melt the butter in a pot skim off the foam ..the remainder has two layers the bottom is the whey and other milk solids.. the clear golden layer is the gee.

Answer 2

I always use dill WEED not seed

http://www.cdkitchen.com/recipes/recs/47/Alaska_Crab_Legs_and_Dipping_Sauces41053.shtml
***Butter Sauce: ***
1/2 cup unsalted melted butter
1 tablespoon lemon juice
3/4 teaspoon garlic salt
1/2 teaspoon dried dill weed
dash white pepper.


http://www.livelob.com/lobstergram/shop?method=static&page=Recipes
Lemon-Dijon Sauce (great for Lobster Gram Crab Cakes or Snow Crab Claws)
½ cup mayonnaise
1 Tbsp. dijon or brown mustard
1 Tbsp. lemon juice
1 Tbsp. fresh chives, chopped
freshly ground black pepper

Mix all ingredients together until well blended. Season with pepper to taste.
Serve with warm crab cakes, or as a dipping sauce with crab legs, crab claws or crab fingers.
Optional additions: 1 Tbsp. chili powder, 1/8 tsp. curry,
1/8 tsp. cayenne pepper, or a dash or two Tabasco sauce

Back to recipe list

Answer 3

The most common mistake when making crab butter is not draining the crab meat enough before mixing it. Try draining it a bit more

Answer 4

Here's mine:

6-8 Tbsp butter
Juice of 1 lemon
Some of the zest
A very hearty Tbsp of minced jarred garlic

Melt it all together on med-low for 10-15 minutes for the flavors to meld.

I swear, it's the lemon that really makes it good.

Answer 5

The product that you're looking for is called, "Whirl". It's a vegetable oil with butter flavoring added to it. To pizazz it up, add garlic salt and lemon juice.

Answer 6

there is in no way any left as quickly as I carry it domicile! you're able to very nearly upload it to something! Salad, on miraculous of garlic toast, blend it into some bitter cream and cream cheese, season and use as dip. completely yummy= Hollandaise sauce and crab over eggs, poached

Answer 7

Just ask them. Most restaurants will tell you. Flavored butter cannot be very complicated.

If that doesn't work, try copykat.com. or other restaurant (recipe) websites.

Answer 8

Butter used for dipping seafood is Clarified, all milk solids are removed.
http://www.ochef.com/69.htm

Answer 9

well it matters how long u microwave the butter

Answer 10

You have to separate it after melting......I love plenty of garlic in mine too......