By Mary Parks | 30 minutes
Creamy, rich, and a little sweet, this whipped roe butter is super simple to make. Put it on biscuits, steak, pizza, savory crepes, corn muffins, toast, bagels, corn on the cob, or wherever your imagination takes you. Store in the fridge for up to four days.
INGREDIENTS
2 Tbsp of green crab roe
½ cup of butter, slightly softened
1 Tbsp of water
a splash of sherry or lemon juice
optional: drizzle of honey
DIRECTIONS
Shuck 2 Tbsp of green crab roe from steamed green crabs using these instructions.
Remove bits of fat and meat from the crab roe so you are left with only bright-orange roe.
Sauté the roe in lemon juice or sherry on medium heat for approximately 2 minutes, until the roe becomes a little more firm and the acid reduces. Set aside and cool.
Whip butter and a water with an electric mixer until it becomes fluffy and light.
Fold the cooled roe into your fluffy butter until incorporated.
Spread it on whatever you like and enjoy!
