Cornish Crab Shell Butter by Fallow

Ingredients

• 1 kg (2.2 lbs) whole cornish crab, cleaned and broken into pieces
• 500 ml (2 cup) clarified butter
• 250 g (1 cup) unsalted butter, softened
• 1/2 tsp cayenne pepper
• 1/2 tsp ground mace
• 1 piece (2-inch) kombu, dried

Instructions

1. Combine the broken crab pieces and clarified butter in a large heavy-bottomed pan or brat pan.
2. Cook the mixture over low heat for 3 hours, allowing the flavors of the shells to infuse into the butter.
3. Strain the liquid through a fine-mesh sieve, discarding the solid shells and kombu, to collect the infused crab butter.
4. Place the softened butter into a mixing bowl or stand mixer bowl.
5. Add the spice mix of cayenne and mace to the softened butter.
6. Whisk the softened butter, spices, and the strained infused crab butter together until fully incorporated and creamy.