Crab Butter

Preparation Preheat oven to 450°F with rack in lowest position. Put reserved crab solids in a 3-quart ovenproof heavy pot. Put butter on top of solids, then cover and cook in oven 1 hour. Remove pot from oven and add enough cold water to reach 1/4 inch below rim of pot. Let stand, uncovered, about 10 minutes to allow melted butter to rise to surface of water. Skim melted butter with a large spoon or ladle into a 1-quart saucepan, then boil until butter stops crackling (when all water has been boiled out) and turns clear, about 15 minutes. Strain through a fine-mesh sieve into a small bowl. Stir in paprika. Cooks' note:Crab butter keeps, covered and chilled, 2 days or frozen in an airtight container 3 months.

Preparation Preheat oven to 450°F with rack in lowest position. Put reserved crab solids in a 3-quart ovenproof heavy pot. Put butter on top of solids, then cover and cook in oven 1 hour. Remove pot from oven and add enough cold water to reach 1/4 inch below rim of pot. Let stand, uncovered, about 10 minutes to allow melted butter to rise to surface of water. Skim melted butter with a large spoon or ladle into a 1-quart saucepan, then boil until butter stops crackling (when all water has been boiled out) and turns clear, about 15 minutes. Strain through a fine-mesh sieve into a small bowl. Stir in paprika. Cooks' note:Crab butter keeps, covered and chilled, 2 days or frozen in an airtight container 3 months.