Add Crab Butter Recipe

Soften the butter

Remove the unsalted butter from the refrigerator and let it sit at room temperature for 20–30 minutes until soft enough to mash but not melted. Alternatively, cut into 8 pieces to speed softening.

Prepare crab and aromatics

While the butter softens, pick through the lump crab meat to remove any stray shells. Pat the crab gently with paper towel to remove excess moisture. Finely mince the shallot, garlic, chives, and parsley. Zest the lemon and squeeze fresh juice.

Cook aromatics briefly (optional)

For a milder shallot/garlic flavor and to remove excess moisture, heat a small skillet over medium-low, add 1 tsp butter or neutral oil, then add the shallot and cook 1–2 minutes until translucent. Add the garlic and cook 20–30 seconds until fragrant. Remove from heat and let cool slightly. If you prefer a fresher raw bite, skip this step and use the raw minced aromatics.

Mix butter base

Place the softened butter in a medium bowl. Using a spatula or fork (or stand mixer on low), whip the butter until smooth and slightly airy, about 1–2 minutes. Add the Dijon mustard, lemon zest, lemon juice, Old Bay seasoning, salt, black pepper, and hot sauce (if using). Mix thoroughly to combine.

Fold in crab and herbs

Gently fold the picked crab meat into the seasoned butter in batches so you do not break up large lumps—use a rubber spatula and gentle strokes. Fold in the minced chives and parsley and the cooled shallot/garlic (if you cooked them). Taste and adjust seasoning, adding a pinch more salt, pepper, or lemon juice if desired.

Shape and chill

Spoon the crab butter onto a sheet of plastic wrap or parchment into a log or mound. Use the wrap to roll and tighten into a smooth log about 6–8 inches long. Twist the ends to seal (or fold parchment over). Refrigerate for at least 1 hour to firm up and let flavors meld. For faster firming, place in the freezer for 20–30 minutes (do not freeze solid).

Serve chilled or at slightly softened room temperature. Slice rounds and place on toasted baguette slices, crackers, or use to top grilled fish or steak. Garnish with additional chopped chives and a lemon wedge for squeezing.

Store any leftover crab butter tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the log (well wrapped and in a freezer bag) for up to 2 months. Thaw overnight in the refrigerator before using.