Crab Butter

From: Chef #405553

On Feb 17, 2007

This recipe was a super hit at our wedding reception! Many people wanted the recipe. I made the recipe exactly as the recipe called for except I was able to use fresh dungeness crab. I am certain that canned crab would be fine. It tasted great with both crackers and french bread baguettes. Be careful if you make it, it's addictive!

From: Judy in WA

On Feb 6, 2007

I printed this recipe in 2003 and finally made it in 2007. I can't believe I waited so long..........it's great! The only change I made was to use green onions (and tops) instead of minced onion. Good, quick, and easy appetizer that everyone liked! Thank you, Colleen

From: Renee Ford

On Oct 8, 2002

WOW! This was so easy and so good! I added some fresh snipped chives for color but otherwise did not change the recipe. I was a little worried that the addition of butter would make it "greasy" but this was not the case. I had a small dinner party for family members that I have just recently met and made this as an appetizer. I garnished it with fresh parsley sprigs and lemon twists. It was a hit. It also seems to lend itself easily to additions of your choice. I think I will add a little shredded fresh horseradish and first try that version out on my husband. I highly recommend this recipe for the upcoming Holidays, when things get hectic with family and parties.

From: bella214

On Dec 28, 2002

This was fabulous crab spread. We had this for a Christmas Eve appetizer and we loved it. Very smooth and creamy. Mild in flavor but very rich. Thanks for sharing this. I plan on making it again for New Years.