I first found this recipe on the internet years ago on a number of different web sites. My favorite story surrounding it came from a woman who, at a party, stood by the food table shoveling this crab butter into her mouth as quickly as she thought marginal etiquette would allow. A woman came up behind her and said, “At the last party I attended where this was served, I lost all control and finally got a spoon.” Now that’s my kind of woman.
This really is one of those “eat it with a spoon” recipes. Try it. Break out the good crab, too. I like to use lump crab meat in mine!
Irish’s Crab Butter
Recipe slightly adapted by Terri @ that’s some good cookin’, origin unknown–will gladly give credit for this recipe to the rightful originator
- 1/2 cup butter, softened to room temperature
- 1 cup cream cheese, softened to room temperature
- 1/4 cup mayonnaise
- 2 tablespoons lemon juice
- 1/2 teaspoon garlic, crushed (or a -pinch of instant garlic)
- 1 tablespoon Worcestershire sauce
- any of the following: salt, pepper, red pepper flakes, Cayenne to taste (optional)
- 6 ounces crab meat, or more to taste
- 1 large onion, chopped fine
- 1 bottle of your favorite cocktail sauce
- In a large bowl, by hand, stir together mayo, butter and cream cheese. Do not use an electric mixer because the mixture will get soupy.
- Add lemon juice, garlic, Worcestershire sauce, pepper, etc. to taste.
- Mix in crab and onion. Cover and chill at least two hours in the refrigerator.
- When ready to serve, spread the crab butter in a pie plate or other suitable serving dish. Pour the cocktail sauce over the crab butter. The cocktail sauce is the perfect finishing touch for this recipe, a ‘must have’.
- Serve with a cracker such as Triscuits because they hold up well to scooping! This dip also goes well with veggies.