A tasty beurre de crabe, which means “crab butter” and tastes more like a French crab pate than anything else.
Our tasting comments?! Simply that it tastes good. Of crab and seafood, of course. The taste is well-balanced and has a long-lasting depth, and the texture is very nice. In fact we found ourselves eating it by the spoon when we first sampled it!.
A natural way to enjoy this crab butter is to put a lot of it on some warm, thinly sliced toast. Perhaps with some side salad. One jar is ample for two as it is quite a rich product.
If you want to drink wine with this, we suggest a chilled white wine like a spicy Riesling or a crisp Sancerre.
Also something good and a little novel to serve on canapes when entertaining. One jar will prepare quite a few canapes.
Cruscana, a French company that has been around since 1965 and specializes in making crustacean butters based on the recipes of famous French chef Auguste Escoffier, makes our crab butter.
Can be stored in a cupboard 2 years. Once open, store in a fridge and consume within 3 days.
It has 837 kJ (202 kcal) of energy, 16g of fat (11g of which are saturated), 7.1g of carbohydrates (1.6g of which are sugars), 7.1g of protein, and 1.4g of salt per 100g.
Crab butter also known as the hepatopancreas, is a unique part of the crab that has a rich delicious flavor. This greenish-yellow substance in the crab’s body cavity is considered a delicacy by many seafood lovers. But what exactly is crab butter? What does it taste like? And is it safe to eat? This article will explore everything you need to know about crab butter so you can decide if it’s something you’d like to try.
What is the Hepatopancreas?
The hepatopancreas is an organ inside crabs, lobsters, and other crustaceans. It serves multiple digestive functions, akin to the human liver and pancreas. This gland produces digestive enzymes to help break down the food eaten by the crab. It also absorbs nutrients from the crab’s food.
When the hepatopancreas is removed from the crab and exposed to heat, such as during cooking, it takes on a melted, buttery consistency and appearance. This has led to the nicknames “crab butter” and “crab mustard”
So while it’s not actually butter made from crab milk, the hepatopancreas resembles butter in texture when cooked. The greenish-yellow color comes from carotenoid pigments absorbed from the crab’s diet.
Unique Properties of Crab Butter
Crab butter is prized by some gourmands for its soft creamy texture and distinct flavor. The taste is described as nutty briny, and intense. The exact flavor varies between crab species and the individual diet of each crab. The season and freshness also impact the strength and quality of the flavor.
In its natural state directly from the crab, the hepatopancreas has a grainy texture. Once cooked, it melts into a rich, velvety, butter-like consistency. The cooked crab butter can be more solid or liquid-like depending on the specific recipe and cooking method.
Potential Health Risks of Eating Crab Butter
While crab butter delivers a powerhouse of crab flavor, there are some potential downsides to consider as well. As the hepatopancreas filters toxins and contaminants from the crab’s food, it can accumulate high levels of:
- Heavy metals like mercury and lead
- Environmental pollutants
- Algal biotoxins like domoic acid
- Carcinogens
Consumption of contaminated crab butter could expose you to these toxins and increase health risks. Research suggests toxins build up more in the hepatopancreas compared to the actual crab muscle meat.
The FDA sets limits on acceptable levels of toxins in crabmeat for human consumption. But some people choose to avoid crab butter altogether to reduce toxin exposure.
How to Eat Crab Butter
If you want to give crab butter a taste, despite potential risks, here are some recommendations:
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Consume it in moderation. Don’t overindulge to limit toxin exposure.
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Verify crabs were caught in unpolluted waters to reduce contamination.
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Stick to female crabs. They generally have lower toxin levels than males.
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Clean crab thoroughly before cooking to remove any inedible matter.
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Cook crab thoroughly to at least 165°F internal temperature.
Here are some tasty ways to enjoy crab butter:
Try it Plain
For the full experience, scoop a bit of the crab butter straight from the crab and eat it plain. This lets you taste the unadulterated briny, seafood flavor. Just a small dab will provide a strong taste sensation.
Spread it on Bread or Crackers
Collect the solid portions of cooked crab butter from the shell and spread it like butter or cream cheese on bread, biscuits, or crackers. The richness pairs perfectly with carbs.
Make a Flavored Crab Butter Dip
For a zesty, shareable appetizer, mix cooked crab butter with lemon juice, herbs, hot sauce, or other flavorings of your choice. Serve with crackers, chips, or raw veggies.
Use as a Seasoning
Add dollops of crab butter when cooking seafood like grilled fish, or stir some in at the end for a hit of crab flavor. You can also mix crab butter into pasta sauce, rice, or mashed potatoes for a taste of the sea.
Sauté it
For an intense crab butter experience, quickly sauté some in a pan just until the moisture evaporates. Then spread it on bread or seafood.
The Bottom Line on Crab Butter
Crab butter deserves its rich, decadent reputation among seafood aficionados. The intense concentrated flavor provides an indulgent way to get your crab fix. But concerns about potential toxins mean crab butter should be enjoyed in moderation.
Ultimately, eating crab butter comes down to your personal tolerance for risk versus reward. For many people, the chance to savor pure, seafood flavor trumps the small chance of exposure to contaminants – as long as consumption is limited.
So don’t let fear of crab butter stop you from cracking open some fresh, delicious crabs! Just be aware of the potential risks, verify the crabs come from clean waters, and enjoy crab butter sparingly as the treat it is meant to be.
