Select Page

Beurre d'Ecrevisses/Crayfish Butter
Recipe type: Butter
Cuisine: French
  • ¼ lb. crayfish
  • extra shells for more flavor
  • ¼ lb. butter, melted
  • mirepoix - ½ carrot, ½ onion, 1 tbsp. butter
  1. Cook the crayfish and the shells in a mirepoix of sautéed carrot, onion and butter.
  2. After cooking the crayfish, shell them and reserve the meat to add to your soup or sauce.
  3. Use only the shells to make the butter.
  4. Pound or put through a blender crayfish shells and melted butter.
  5. Strain through tamis.