Most restaurants serve crab with drawn butter, but I personally seek out more flavor than that. This recipe is a Thai-inspired drawn butter that is sure to send your next crab feast over the top with balanced spiced and savory flavors. It's easy to make and my favorite way to serve crab legs, whether they're steamed, broiled, or grilled.
- 1 lb. unsalted butter, cubed
- 1 small shallot, minced
- 1 tbsp. chopped lemon grass
- ½ serrano chili, sliced
- 3 tbsp. cilantro, chopped
- 1 tsp. red pepper flakes (optional)
- Using a small saucepot set over low heat, add the butter and slowly melt the butter. The butter will foam and the milk solids will sink to the bottom. This process takes about 20 minutes for 1 pound of butter. Remove the pan from the heat the set it aside and let cool.
- Skim the foam off the top and discard.
- Pour the clear butter into a clean saucepot and add the shallot, lemon grass, and serrano chili.
- Turn the heat down to low and let the butter gently simmer for 5 to 7 minutes. Then remove the pot from the heat and add in the chopped cilantro and red pepper flakes. Serve warm with fresh cooked crab legs.