Crab meat is a delicious delicacy from the sea that is cherished by seafood lovers everywhere. Cooking crab meat with butter is a classic preparation that highlights the sweet, briny flavor of crab to perfection. This article will provide a step-by-step guide on how to cook crab meat with butter, as well as tips for buying and preparing crab meat.
An Overview of Crab Meat
Crab meat comes from crabs, which are crustaceans that live in oceans all over the world. There are many varieties of crab, but some of the most popular for consumption are Dungeness crab, blue crab, king crab, and snow crab.
The prized meat from crabs is found in the legs, claws, and body cavity. Crab meat is categorized into two main types – white meat and brown meat. White crab meat comes from the claws and legs and has a delicate, sweet flavor. Brown crab meat comes from the body and has a richer, more robust taste.
When buying crab meat at the grocery store or fish market you’ll often see it labeled as lump crab meat or backfin crab meat. Lump crab refers to whole chunks of white crab meat while backfin is shredded white crab meat. For cooking with butter, lump crab meat works best.
Why Cooking Crab Meat with Butter is So Delicious
Butter is the perfect complement to sweet crab meat. It adds richness and moisture, allows the seafood flavors to shine, and gives the crab meat a velvety texture.
Cooking any protein with butter allows the butter to bast the food, keeping it tender and juicy. The milk solids in the butter also slightly brown when cooked, adding nutty undertones.
When paired specifically with crab meat, the butter accentuates the natural sweetness Mixing in herbs, garlic, lemon, or other seasonings takes the crab butter flavor over the top
Step-by-Step Instructions for Cooking Crab with Butter
Follow these simple steps for flawlessly cooked crab meat bathed in decadent, garlicky butter.
Ingredients:
- 1 lb lump crab meat
- 4 tbsp (1/2 stick) unsalted butter, divided
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp lemon juice
- Salt and pepper to taste
Directions:
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Pick through the crab meat to remove any pieces of shell or cartilage. Gently separate any large lumps. Set aside.
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In a medium skillet over medium heat melt 2 tbsp of butter. When foamy add the garlic and cook for 1 minute until fragrant.
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Add the crab meat and gently toss to coat with the garlicky butter. Cook for 2-3 minutes, stirring occasionally, until crab is heated through.
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Add the parsley, lemon juice and the remaining 2 tbsp of butter. Cook for 1-2 minutes, gently stirring, until butter is melted and coats the crab meat.
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Remove pan from heat. Season with salt and pepper to taste. Serve crab meat immediately while hot.
And that’s it! In just 10 short minutes, you can enjoy tender crab bathed in garlic butter. The crab meat stays in large, juicy lumps with this gentle cooking method.
Tips for Buying and Preparing Crab Meat
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Look for crab meat packed in first-grade lumps – this ensures the meat comes mostly from the prized claws and legs.
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Make sure the crab meat smells fresh, not fishy. It should have a pleasant ocean aroma.
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Store fresh crab meat tightly wrapped in the coldest section of the refrigerator and use within 2 days. Frozen, it will keep for 3 months.
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Carefully pick through the crab meat before cooking to remove any stray shell or cartilage pieces.
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Be gentle when stirring or tossing the crab meat to keep the lumps intact. Rough handling will break it apart.
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Resist overcooking, as crab meat can become rubbery. Cook just until heated through.
Variations for Cooking Crab Meat with Butter
The basic crab and garlic butter combo is hard to improve upon. However, here are some easy ways to put a new spin on this classic:
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Finish with fresh lemon juice and zest for brightness.
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Use shallots or onion instead of garlic.
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Add chili flakes or cayenne pepper for a spicy kick.
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Stir in fresh herbs like dill, chives, basil, or tarragon.
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Splash in white wine, sherry, or brandy for depth.
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Mix in grated Parmesan or pecorino cheese for richness.
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Serve the crab over toasted bread, baked potatoes, or pasta.
No matter how you enjoy it, crab meat cooked in butter is the ultimate indulgence! With fresh seafood, high-quality butter, and a few flavor accents, you’ll have a restaurant-worthy meal. Just follow the step-by-step instructions for tender, luscious crab bathed in garlicky butter.
Why You’ll Love This Recipe
- Very little filler! My crab cake recipe is made with mostly meat to allow the crab flavor to really shine! All of the additions support and add flavor to the meat, rather than overwhelm it.
- Authentic, Maryland-style recipe. We are known for our blue crab dishes (and our peach cake!) here in Maryland. As a native Marylander, I’m so proud of this recipe!
- Baked, not fried. This keeps the crab cakes lighter and more moist.
- Can be prepped in advance and baked later, if you prefer to make them one day and bake the next.
Besides the crab, my crab cake recipe uses just 10 additional ingredients. The crab is absolutely the star though!
- Lump crab meat. Jumbo lump blue crab meat is my preference for crab cakes, though you can also use lump or backfin crab meat if you absolutely cannot find jumbo lump. I talk more about this in the FAQ section below.
- Old Bay. You simply cannot make Maryland crab cakes without Old Bay! This seasoning is a staple in my cream of crab soup and just about every other Maryland crab recipe. It can be found on Amazon if you don’t have it in your local grocery store (I linked to it in the recipe card)
- Parsley. Fresh or dried will work. I include measurements for both, since fresh parsley is actually less potent than the dried version.
- Mustard. Today we’re using prepared yellow mustard. Just a teaspoon! Dijon mustard would also work.
- Filler. This helps to bind the crab cake together. I recommend plain panko or crushed saltines, though I find panko is a bit crispier. You could use breadcrumbs (I’ve even used my own breadcrumbs from sourdough bread), but I prefer the moister results that I get when using panko or saltines.
SAM’S TIP: Make sure to pick through your crab meat before using for any bits of shell.
This is just an overview of the ingredients I used and why. For the full recipe and video please scroll down to the bottom of the post.
The Actual Best Crab Cake Recipe (From a Maryland Native)
Here in Maryland, crab cakes are a culinary staple. You’ll find them at just about every local restaurant or steakhouse, and of course, some are better than others. The worst ones are full of filler, fried, and dry. The best ones? They are loaded with crab meat, baked or broiled to perfection, and perfectly light and moist. This is exactly how I designed my own crab cake recipe!
Maryland Blue Crab is the star of this recipe (as it is in my Maryland crab soup). We’ll accent it with just a squeeze of lemon, Old Bay (of course!), and a bit of parsley. Keeping the ingredients simple is key here–there’s no need for a ton of flavorings when the crab tastes this good.
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FAQ
What is the best way to cook crab meat?
The most common method of preparing crabs is to place them in boiling water and let them cook for 10-15 minutes. This is a great way to get tender, juicy crab meat. Just make sure you don’t boil it for too long or else the crab meat will get tough. You can also bake crab legs at 350°F for 20 minutes.
How to poach crab meat in butter?
Directions: In a medium size pan melt butter with medium heat until foamy brown and nutty tasting, add seasoning. Turn off heat and gently mix or poach crab meat until warm add lemon juice and warm as desired.
How long to cook buttered crab?
An easy crab legs recipe with a garlicky butter sauce that’s ready in just 20 minutes!