Brown Crab Butter

Who doesn't love the flavor of crab? This crab butter is great on any seefood. It also goes well with pasta.

2 1/2 pounds gumbo crabs (or crab shells)

1 small onion, chopped

2 ribs celery, chopped

1 spring rosemary

1 sprig oregano

1 bay leaf

2 sticks butter, softened

3/4 teaspoon Creole seasoning

2 tablespoon fresh minced chives

Combine gumbo crabs, onion, celery, rosemary, oregano, and bay leaf in a stockpot. Cover with 2 quarts water. Place over medium-high heat and bring to a low boil. Reduce heat to medium-low and simmer 30 minutes. Strain through wire mesh, discarding solids. Strain again through cheese cloth or a fine wire mesh to remove small parts of shells. Pour well-strained crab broth into a clean saucepan and place over medium heat. Return to a boil and simmer until liquid is thick and syrupy, almost evaporated (do not allow to dry to dry fully or burn), about 15 minutes. Allow crab reduction to cool at least 10 minutes.

Place softened butter, Creole seasoning, and chives in a mixing bowl. Using a spatula, scrape saucepan clean, pouring crab reduction into mixing bowl with butter; mix well. Taste, adjust seasoning. Roll into a long cylinder surrounded by parchment paper or place in a bowl and cover. Chill until needed. Keep refrigerated for 1 week or freeze up to 3 months.

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