{"product_id":"cruscana-krabbenbutter","title":"Crab butter","description":"\u003ch2 id=\"speakable-headline\"\u003eCrab butter made from genuine edible crab\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eCruscana's crab butter is a spreadable crustacean cream made from edible crab, milk, and butter. Not a North Sea shrimp and not surimi, but Cancer pagurus—that crab with the powerful claws that calls the Atlantic home.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCrab butter\u003c\/strong\u003e is a delicate cr\u003cimg\u003eustacean cream from France that you spread on bread or stir into sauces and soups. Cruscana prepares it using 25 percent crab meat, milk, and 16 percent butter, along with cod, mustard, and paprika. Of the four Cruscana butters, it is the richest in butter—and you can taste it.\u003c\/p\u003e\n\u003cp\u003eA word about the name, as it is often a source of confusion: the \"Krabbe\" in the jar is an edible crab, Latin \u003ci\u003eCancer pagurus\u003c\/i\u003e, a true crab with a shell and claws. Not to be confused with the North Sea shrimp (also called \u003ci\u003eKrabbe\u003c\/i\u003e in German), which is zoologically a prawn. If you like the taste of prawns, the prawn butter is the right choice—Cruscana makes both, and they taste different.\u003c\/p\u003e\n\u003ch3\u003eNutty, salty, a hint of mustard\u003c\/h3\u003e\n\u003cp\u003eIt is a pale beige-pink in the jar and smells of crustaceans and butter, with the slight sweetness that cooked crab meat provides.\u003c\/p\u003e\n\u003cp\u003eIn taste, it is reminiscent of the inside of a crab claw, only softer and rounder. The mustard provides a slight kick, while the paprika keeps the color warm. It sits perfectly between its siblings: spicier than the mild salmon butter, calmer than the lobster butter with its cayenne.\u003c\/p\u003e\n\u003cp\u003eWith 16 percent, it has the highest butter content of the four varieties, and the butter is also at the forefront of the flavor—it doesn't hide behind the crab, but rather carries it. Nutty, buttery, with a salty finish.\u003c\/p\u003e\n\u003ch3\u003eFor fish sauces\u003c\/h3\u003e\n\u003cp\u003eIts true calling is in warm cooking. A spoonful in the stock for a pan-seared fish, swirled in—not boiled—gives the sauce body and depth in one go. It goes particularly well with sole, cod, or zander.\u003c\/p\u003e\n\u003cp\u003eServed cold, it works well on whole-grain toast with a few drops of lemon and some chives on top. For a quick dip, stir a spoonful into crème fraîche. A Chablis or a dry Muscadet is a great accompaniment for an \u003ca href=\"\/en\/collections\/aperitif\"\u003eaperitif\u003c\/a\u003e, as the salty streak in the wine hits the crab flavor perfectly.\u003c\/p\u003e\n\u003cp\u003eIt also works well in fish soup when used sparingly. Unlike the lobster butter, it doesn't push itself into the foreground—it rounds out flavors instead of dominating them, making it the more reliable kitchen aid of the two.\u003c\/p\u003e\n\u003cp\u003eBecause it is made without added preservatives, the jar should be kept in the refrigerator after opening and consumed within 2 days.\u003c\/p\u003e\n\u003ch3\u003eFresh butter, crab of good origin\u003c\/h3\u003e\n\u003cp\u003e\"Fresh butter, crab of the best origin, simply delicious\"—that is how \u003ca href=\"\/en\/collections\/cruscana\"\u003eCruscana\u003c\/a\u003e briefly describes their \u003ci\u003eBeurre de Crabe\u003c\/i\u003e itself. It really isn't much more than that, and that is the point.\u003c\/p\u003e\n\u003cp\u003eThe manufacturer dictates the origin of the raw materials to its suppliers in a set of specifications. They have been working according to this principle since 1965, starting with Denise and Gilbert Jouneau in their suburban Parisian pavilion, based on a recipe by Auguste Escoffier.\u003c\/p\u003e\n\u003cp\u003eIn 1981, Danish importer Knud Hays Thøgersen took over the small factory in Herblay so that the recipes would live on, as Denise and Gilbert wished. Today, there are over 30 preparations there, all gluten-free, developed by a chef in their in-house laboratory. If you want to sample them, open two jars side by side and compare. The difference is clearer than you might think.\u003c\/p\u003e\n\u003cp\u003eThe crab butter is somewhat overshadowed by the famous \u003ca href=\"\/en\/products\/cruscana-hummerbutter\"\u003elobster butter\u003c\/a\u003e, and unfairly so. Anyone who likes crustaceans and doesn't need them to be too bold will find the right choice here.\u003c\/p\u003e","brand":"Cruscana","offers":[{"title":"100 g","offer_id":60136930279758,"sku":"048DAN104481","price":4.2,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/cruscana-krabbenbutter.png?v=1787661854","url":"https:\/\/nurgutes.eu\/en\/products\/cruscana-krabbenbutter","provider":"nur Gutes","version":"1.0","type":"link"}