Irish's Crab Butter Recipe - Cooking Index
Irish's Crab Butter Recipe - Cooking Index
| 1/2 cup | 99g / 3.5oz | Butter |
| Cocktail sauce | ||
| 1 cup | 237ml | Cream cheese |
| 2 tablespoons | 30ml | Lemon juice |
| 1/4 cup | 59ml | Mayonnaise |
| 1/2 teaspoon | 2.5ml | Garlic - crushed (or a |
| 6 oz | 170g | Crab meat |
| Instant garlic) | ||
| 1 | Onion - chopped fine (large) | |
| 1 tablespoon | 15ml | Worcestershire sauce |
Allow butter and cream cheese to soften before starting. Mix mayo, butter and cream cheese. Do not use a blender, as the mixture will get soupy. Add lemon juice, garlic, Worcestershire sauce, pepper, etc. to taste.
Mix in crab (or whatever) and onion. Of the choices, I feel crab is the best. Chill at least two hours, cover with cocktail sauce. This is an important part of the recipe.
I recommend Wakefield crab meat, Shrimp or Shrimp & Crab. I usually use Crosse & Blackwell's cocktail sauce, but feel free to use any kind that you trust. You can make your own simple cocktail sauce by mixing 3 parts catsup to 1 part horseradish and adding Tabasco, garlic, Worcestershire sauce to taste.
Serve over Triscuits (they're nice and strong, to survive heavy scooping) or veggies. Irish is the friend from whom I got this recipe.
NOTES:
* Incredible crab or shrimp dip -- My first encounter with this dip came at a New Year's party a few years ago. I was standing by the munchies table trying not to embarrass myself too much, when a woman came up to me and pointed out this dip. She explained to me that at a previous party she had lost control eating it and got a spoon! It's incredibly rich, and requires a lot of will power not to eat too much.
Yield: Serves 6 gluttons.
Source:
"The flavor of Jerusalem" by Nathan and Goldman
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.