This rib-eye recipe from our Short Is Sweet collection shows you two of the easiest ways to make steaks at home taste like they came from a restaurant. The meat is first cooked in a very hot cast-iron pan on top of the grill. This lets you sear both sides quickly without setting off the fire alarm. Second, it’s continuously basted in a delicious mixture of ginger, garlic, lemongrass, and, most important, crab paste.
Basting a steak in any fat is a great way to make it more juicy and rich without taking away from the flavor of the meat itself. A lot of the time, when you leave a steakhouse and wonder why your food was so good, it’s because it was covered in melted butter and herbs while it was cooking. (I mean, when isn’t the answer just “butter”?) But here, Silver Cousler—chef of the forthcoming Neng Jr. ‘s in Asheville, North Carolina—uses crab paste, which gives each bite the same richness while adding umami, some fermented funk, and a taste of surf and turf.
Crab fat, sometimes referred to as crab butter or tomalley, is a savory delicacy obtained from crabs. Although not widely known, it has been gaining popularity among seafood lovers and chefs in recent years. But what exactly is crab fat? And what makes it so tasty? Let’s take a closer look at this unique crab ingredient.
What is Crab Fat?
Crab fat is a soft, creamy substance found in the body cavity of crabs It is part of the hepatopancreas organ which is responsible for the digestion and nutrient absorption in crabs
Specifically, crab fat consists of:
- Liver cells
- Pancreatic cells
- Fat deposits
During cooking, this organ melts down into a greenish or yellow paste-like substance with a rich, sweet, briny flavor reminiscent of the sea.
Crab fat is sometimes referred to as crab roe or crab paste as well, but this is incorrect – true crab roe is the egg mass of female crabs. Crab fat and roe are often found together though in the upper shell or body cavity.
Other Names for Crab Fat
Crab fat goes by many other colorful names including:
- Crab butter
- Tomalley
- Mustard
- Crab milk
- Crab guts
- Crab gravy
The name varies regionally. For example, tomalley is more common in New England and on the East Coast while “crab butter” is heard more often on the West Coast.
Why is Crab Fat So Tasty?
There are a few reasons why crab fat provides such incredible flavor:
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High fat content – All those fatty deposits give it a silky, rich mouthfeel
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Natural umami – The breakdown of proteins during cooking releases savory glutamates.
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Concentrated flavor – As the “liver” of the crab, it filters food and absorbs tastes.
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Briny sea essence – The ocean’s aroma comes through loud and clear.
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Sweet notes – Natural sugars from the crab’s diet add subtle sweetness.
This combination of savory, briny, sweet, and buttery notes is what makes crab fat a true seafood delicacy.
Health Benefits of Crab Fat
In addition to its amazing taste, crab fat is nutritious too. It is packed with these essential vitamins and minerals:
- Protein – for building muscle
- Healthy fats – Omega 3’s and 6’s
- Vitamin B12 – for energy and brain function
- Copper – for blood cell formation
- Zinc – for immune support
- Selenium – a powerful antioxidant
So savoring some crab fat gives your health a nice boost too!
How to Obtain and Use Crab Fat
There are a few ways to get your hands on precious crab fat:
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Extract it yourself – When cooking whole crabs or snow crab legs, save the yellow fat deposits and innards. Scoop it out of the upper shell.
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Purchase jars – Some specialty stores sell canned or jarred crab fat. Brands like Four Star Fish and Eat Boutique offer it.
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Buy from fish markets – Some seafood shops will sell fresh crab fat in containers or packets.
Once you have the crab fat, here are some delicious ways to eat it:
- Spread on bread, toast, or crackers
- Mix into rice, pasta, or risotto
- Fold into omelets or scrambled eggs
- Top seafood dishes – great on shrimp and whitefish
- Use in crab cakes instead of mayo or butter
- Flavor sauces and broths
- Compound butters – mix with herbs and spices
A little crab fat goes a long way to add rich ocean flavor. Just a dollop or drizzle is plenty.
Crab Fat vs. Crab Roe
Crab fat should not be confused with crab roe:
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Crab Fat – Comes from hepatopancreas organ. Yellow or green. Soft and creamy.
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Crab Roe – Egg masses from female crabs. Bright orange. Small pearls. Pop when eaten.
They are completely different parts of the crab, but both are delicious so it’s easy to see why people mix them up!
Common Questions About Crab Fat
Here are answers to some frequently asked questions:
Is crab fat healthy to eat?
Yes, crab fat is safe and nutritious to eat. Cook it fully just to be safe. People with shellfish allergies may want to avoid it.
What crabs have the best fat?
Blue crabs and king crabs are known for having the most delicious, abundant fat. Snow crab legs also contain nice fat deposits.
Is the green stuff poisonous?
No, the green coloration in some crab fat is natural and harmless – not a sign of toxicity. It’s often seen in cooked dungeness crab.
Can you freeze crab fat?
Yes, crab fat freezes well for up to 3 months. Thaw overnight in the fridge before using.
Why is some fat yellow and some green?
It depends on the specific crab species. The pigments that give crab fat its color can range from yellows to greens and browns.
Crab Fat – An Underrated Delicacy
Crab fat deserves much more appreciation and spotlight than it currently gets. This sustainable byproduct of the crab harvest offers incredible marine umami with zero waste. Seek it out at fish markets or try extracting your own after a crab boil. Just a small spoonful can bring huge flavor. Let the briny crab butter enhance your next seafood feast!
Wait, what exactly is crab paste?
While the exact recipe varies somewhat from region to region and brand to brand, crab paste is usually a mixture of fermented crab guts and roe cut with some kind of acid like vinegar or citrus and oil, which makes it a prime candidate for basting meats while they cook. “I consider it a delicacy,” says Cousler, “usually it’s bright orange and made from all female crabs. The brighter it is, the better the quality is.” Cousler personally prefers the Filipinx brand Navarro’s, although says the Thai brand Por Kwan’s version is a good substitute as well.
It’s important not to mix up crab paste with crab “fat,” which is a mix of fresh crab meat and roe that’s common in Filipino and other southeast Asian cuisines. Cousler says that you can usually find crab fat at a seafood counter or specialty market. Fermented crab paste, on the other hand, can be kept on the shelf until it is opened. You can find it in jars or tubs at most Asian grocery stores. It has strong, complex flavors right out of the jar, which is why it works so well in quick recipes like this summery rib eye. Cousler says it tastes a lot like bagoóng, which is a fermented Filipino shrimp paste with a strong salty taste. But crab paste is much milder and more flavorful.