Crab legs dipped in melted clarified butter is one of life’s great culinary pleasures. The sweet succulent meat paired with the rich, nutty flavor of clarified butter is an unbeatable combination. But you don’t have to go to a fancy restaurant to enjoy this delicious duo. With just a few simple steps, you can easily make clarified butter at home for your next crab leg feast.
What is Clarified Butter?
Clarified butter is butter that has been melted and had its milk solids removed, leaving behind only the pure butterfat. This process gives clarified butter some advantages over regular melted butter:
-
It has a higher smoke point meaning it can be heated to a higher temperature before burning. This makes it great for sautéing.
-
It has a longer shelf life since the milk solids have been removed.
-
It has a nutty, concentrated butter flavor since you are left with just the butterfat.
-
It has a clear golden color when melted instead of being opaque white like melted butter. This makes it a beautiful dipping sauce for crab.
How to Make Clarified Butter
Making clarified butter is a simple process that only takes about 10 minutes:
Ingredients:
- Butter – Use high-quality unsalted butter for the best flavor. European-style butters with a higher butterfat content work well.
Directions:
-
Cut the butter into tablespoon-size pieces and place in a small, heavy saucepan over low heat. Add 8 tablespoons (1 stick) of butter per batch.
-
Slowly melt the butter over low heat. Do not stir it at this stage.
-
Once completely melted, increase the heat to medium-low and allow the butter to come to a gentle simmer. Foam will rise to the top.
-
Continue heating the butter until the bubbling has subsided and the butter is clear with a golden color. This takes 10-15 minutes.
-
Remove the pan from the heat and allow the clarified butter to cool for about 10 minutes. Do not stir.
-
Skim off and discard any foam from the top of the cooled butter. Slowly pour the clear yellow butterfat into a glass container, leaving the milk solids behind in the pan.
-
Use the clarified butter immediately or store in the fridge for up to 1 month.
And that’s it! With just a little heating and skimming, you now have smooth, pure clarified butter ready for dipping succulent crab legs.
Tips for Making Clarified Butter
-
Use unsalted butter – it has a fresher, sweeter flavor than salted varieties.
-
Take it slow – heat the butter over low, do not stir, and give it time to fully separate.
-
Simmer until clear – the solids will drop to the bottom when done.
-
Cool before pouring – this helps separation; hot butter is thinner.
-
Cheesecloth can help – line your strainer if having trouble with separation.
The Best Crabs for Crab Legs
The sweetest, meatiest crab legs come from these popular crab varieties:
-
King crab – The largest legs come from the giant red king crab of Alaska. Leg meat is sweet with a delicate flavor.
-
Snow crab – Most snow crab legs come from the Bering Sea off Alaska. Legs are long with flaky white meat.
-
Dungeness crab – Sweet, tender meat from the Pacific Northwest coast. Shorter, stouter legs than king or snow crab.
-
Stone crab – Prized for their huge claws full of sweet, lump crabmeat. From Florida waters.
How to Prepare Crab Legs
Crab legs require minimal preparation – they just need to be thawed if frozen and then quickly steamed or boiled right before serving.
-
Thaw frozen legs overnight in the fridge if needed.
-
Use sturdy kitchen shears to cut through any rubber bands around the legs.
-
Rinse legs under cool water to remove any dust or particles.
-
Fill a large pot with 2 inches of water and a steamer basket. Bring to a boil.
-
Place legs in the steamer basket, cover, and steam for 4-7 minutes until the shell turns bright red/orange.
-
Serve crab legs immediately with melted clarified butter for dipping.
Serving Suggestions
-
Provide small dishes for dipping butter, crackers, and crab meat.
-
Include shell crackers, picks, and knives for easy meat removal.
-
Pair with crusty bread, lemon wedges, roasted vegetables, or a fresh salad.
-
Serve in a seafood boil with corn, potatoes, andouille sausage.
-
For parties, cover a table with butcher paper for easy cleanup!
Homemade clarified butter takes your crab leg feast up a notch. The clearer color and nuttier flavor pairs perfectly with sweet crab. Use this simple method to make restaurant-quality dipping butter anytime.
Community Q&ASearch
- Question Do you need parsley in lemon drawn butter?
Community Answer Finely chopped parsley is an excellent addition to lemon butter, but it is not required. - Question Can you make drawn butter with margarine, vegetable oil spreads or butter substitutes?
Community Answer If youre avoiding lactose, you can still eat clarified butter. If you are avoiding butter for another reason, you can use any butter substitute, but dont try to clarify it. Margarine contains water but no milk solids, so clarifying it is just a messy way to make vegetable oil and water.
Ask a Question 200 characters left Include your email address to get a message when this question is answered.
- Clarified butter contains almost no lactose, making it safe for people with lactose intolerance. Thanks Helpful 2 Not Helpful 0
- Clarified butter has a much longer shelf life than whole butter. You can even store it out of the fridge, as long as you were thorough about removing all the milk solids and water. Thanks Helpful 1 Not Helpful 4
Submit a Tip All tip submissions are carefully reviewed before being published Name Please provide your name and last initial
- If you overheat the butter while clarifying, water trapped under the butterfat can boil and explode, spraying hot butter all over your kitchen. Keeping the heat low and stirring occasionally should prevent this. If you want to be extra safe, leave a spoon in the pan to break the surface tension, allowing steam to escape around the handle.[14]
You Might Also Like
Reviewed by:
To make drawn butter, start by cutting the butter into small pieces and putting the pieces in a pan. Then, heat the butter over low heat until it melts, stirring it occasionally so it doesnt burn. If youd rather make drawn butter in the microwave, just add small pieces to a dish, cover the dish with a paper towel, and microwave the butter in 10-second increments until its fully melted. To give your drawn butter extra flavor, try mixing in some lemon juice or salt and pepper. To learn how to make clarified butter, scroll down!
Perfect Clarified Butter Everytime! | Chef Jean-Pierre
FAQ
How to clarify butter for crab legs?
Melt butter in 1-quart saucepan over low heat, without stirring, 10-15 minutes or until melted and solids separate from fat.
What is the easiest way to make clarified butter?
… melt the butter, skim off the foam (which are the milk solids that initially float to the surface) and pour off the butter fat for use, leaving behind any …Oct 14, 2020
How do you make butter for dipping crab legs?
with lobster or crab, start with some high quality butter, and once melted, add some minced garlic, some lemon zest, a touch of old bay and a pinch of salt. and once it turns a light golden brown, pour it into ramekins. finish with some parsley and then we dip. that’ll be the best bite of your life.
How to make clarified butter for paté?
You can make clarified butter at home by gently heating butter (cut into smallish pieces) up to boiling point, then allowing it to separate, straining off the pure melted butter. Transfer it to a suitable storage jar, leave to cool then cover and refrigerate.