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Crawfish Compound Butter

A twist on the traditional finishing compound butters out there. This CRAWFISH BUTTER incorporates the seasoned onions and garlic left over from the boil and the delicious fat that gives crawfish that amazing flavor. Blended with tail meat for some texture. I’ll show you some amazing things we can do with this stuff!!!
  • 2 sticks softened butter
  • Handful of crawfish tails
  • Reserved crawfish fat
  • Boiled garlic (I used about 2 heads.)
  • Boiled onion (I used about half an onion.)
  1. Clean and devein crawfish, reserving as much fat as possible.
  2. Chop the inner parts of the crawfish boiled onion. Remove garlic cloves from 2 heads.
  3. Blend onions and garlic first until smooth in a food processor. Add a handful of tails and reserved fat. Blend until smooth and consistent.
  4. Add softened butter and blend.
  5. Spread onto Saran Wrap and roll into a tight roll. Place in refrigerator until firm.
  6. Follow for ideas to incorporate with!
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