Ingredients
Reserved solids from
4 sticks (1 pound) unsalted butter
1/2 teaspoon paprika (not hot)
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Preheat oven to 450°F with rack in lowest position. Put reserved crab solids in a 3-quart ovenproof heavy pot. Put butter on top of solids, then cover and cook in oven 1 hour. Remove pot from oven and add enough cold water to reach 1/4 inch below rim of pot. Let stand, uncovered, about 10 minutes to allow melted butter to rise to surface of water. Skim melted butter with a large spoon or ladle into a 1-quart saucepan, then boil until butter stops crackling (when all water has been boiled out) and turns clear, about 15 minutes. Strain through a fine-mesh sieve into a small bowl. Stir in paprika.