13 Reviews of Crab Butter

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.

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: 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: TheDancingCook

On May 31, 2002

This is one good party dip; this recipe is a keeper.

From: Cookiegirlandi

On Nov 26, 2005

Awesome spread! Make in advance, the flavor is better on the second day! Served with garlic melba toasts and ritz crackers. I will be making this one again soon!

From: GaylaJ

On Jun 22, 2005

Very good! Rich, but not too heavy as I thought it may be. I did cut the butter to 1/2 cup. This is so quick to put together and, I have to admit, good right after mixed up while still warm. (I just had to taste it.) Of course, still great after the recommended chill time. Thanks for sharing the recipe!

From: Kasha

On Dec 20, 2005

Just mixed this up for tomorrow, tasted it, and I can tell this is going to be the hit of the hors d'oeuvres table. So simple, so good! I'm off to send the recipe to a bunch of relatives, everyone should try this easy one!!

From: Chef #168764

On Dec 23, 2004

I made this for my Holiday party at work and everyone loved it. I was asked to email the recipe to everyone. Great dish!

From: Tamaretta

On Oct 8, 2006

This was good but was definitely better on the second day, so make a day ahead! EDITED: Had a small amount leftover on the 3rd day--tossed with hot pasta YUMMY! Would be divine with some extra fresh lump crab. Thanks again.