Crawfish Butter uses for flavoring dishes. Crawfish meat doesn’t have strong flavor by itself. Butter is infusion from shells. You can fund flavoring butter recipe in the very good old book, kindly translated from Russian by Joyce Toomre. She did a great job! If you are interested in Russian cuisine, I hardly recommend this book. Book call “Classic Russian Cooking ” by Elena Molokhovets “A Gift for Young Housewives” 1861.
When I was drying shells, the odor was not pleasant. But when I make butter, it has very nice flavor!
Another technique, add boiled water to butter when frying it. The taste will be mild and more delicate. But with this technique, we need to be sure all water evaporated if you are going to store butter for a few days.
I used this butter to make Holland sauce and serve with steamed fish and crawfish meat. My family likes it.
I use 4 parts of unsalted butter + 1 part of crawfish butter and rest of recipe like classic Holland sauce. Taste of crawfish butter is very strong and can’t replace all butter in the recipe.
P.S. All my family and friends told me that nobody will be interesting because the availability of crawfish, complication to make butter and limitation of use. You maybe tell me same. However, its product of my curiosity and I share with you. I had real fun to make the video, I hope you watched it!
0.5 pound of unsalted butter
2 table spoons of ground crayfish shells
Lemon to reduce smell in oven.
If you are going to peel crayfish yourself, use gloves and scissors to cut shelves.
2. Eyes need to be removed, because give bitterness. Dry shells 350F° 30 min or well dry condition. From 2 pound of shells, I had a 5 oz powder.
Place lemon slices to reduce strong crayfish odor.
3. Cool off shells and grind it.
4. Mix very well with soften butter before start boiling butter.