{"product_id":"cruscana-krabbenbutter","title":"Crab butter","description":"\u003ch2\u003eCruscana Crab Butter. Brown crab, cod, and the highest butter content in the range.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eCrab butter\u003c\/strong\u003e is a French shellfish cream made from brown crab, milk, and butter, produced in Herblay near Paris. No surimi, no North Sea shrimp, no spread with crab flavoring.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eCrab butter\u003c\/strong\u003e is a spreadable shellfish cream from the Cruscana manufacturer, made with 25 percent brown crab, milk, and 16 percent butter. Shellfish creams are considered an appetizer item, something for toast and small spoons. This one belongs on the stove. In French kitchens, beurre de crabe isn't found next to glasses for guests, but readily available next to the fish stock.\u003c\/p\u003e\n\n\u003ch3\u003eWhat brown crab and butter do on the palate\u003c\/h3\u003e\n\n\u003cp\u003eThe cream is light beige-pink and noticeably firmer than the other three creams. With the first spoonful, the butter content is immediately apparent. At 16 percent, it is the highest in the range.\u003c\/p\u003e\n\n\u003cp\u003eOn the tongue, it melts slower than its three siblings. This is due to the fat content, which remains firmer at refrigerator temperature. Take the jar out ten minutes before serving.\u003c\/p\u003e\n\n\u003cp\u003eThe taste begins nutty and slightly sweet, like cooked crab meat. Then comes the mustard, short and dry, providing a counterpoint to the richness. The paprika keeps the color warm in the mouth without adding heat.\u003c\/p\u003e\n\n\u003cp\u003eA saltiness of 1.40 grams per 100 grams remains in the finish. This saltiness is functional, as it keeps the cream present even in a sauce. Without it, the crab would disappear under cream and stock.\u003c\/p\u003e\n\n\u003cp\u003eAt 202 calories per 100 grams, it is in the middle of the four. However, the saturated fatty acids are higher at 11 grams than its siblings. This is also a direct result of the butter content.\u003c\/p\u003e\n\n\u003cp\u003eAnyone expecting a North Sea shrimp is mistaken. The jar contains Cancer pagurus, the brown crab with strong claws from the Atlantic. Its meat tastes firmer and nuttier than the small shrimp from the coast.\u003c\/p\u003e\n\n\u003ch3\u003eCrab butter as a finish for fish sauces\u003c\/h3\u003e\n\n\u003cp\u003eThe cream plays its strongest role in the last thirty seconds of a sauce. Remove the stock from the heat, add a heaped teaspoon, and swirl the pan. The sauce thickens, shines, and gains a shellfish note – all in one step.\u003c\/p\u003e\n\n\u003cp\u003eThis pairs particularly well with sole, cod, and zander. Allow one teaspoon per serving; more will make the sauce heavy. In a fish soup, one spoon per liter is sufficient, stirred in just before serving.\u003c\/p\u003e\n\n\u003cp\u003eFor a seafood risotto, add two teaspoons at the very end, instead of butter. It also works stirred into spinach, with a pinch of nutmeg. However, it is not suitable for meat dishes, where the crab note would seem out of place.\u003c\/p\u003e\n\n\u003cp\u003eCold, it works better on hearty bread than on white bread. A thin spread on wholemeal toast, a few drops of lemon, a little chives on top. For a dip, stir a spoon into crème fraîche and let it infuse for an hour.\u003c\/p\u003e\n\n\u003cp\u003eA quick appetizer can also be made from the jar. Halve an avocado, fill a teaspoon into the hollow, and drizzle with lemon juice. Serve with toasted sourdough bread; nothing more is needed.\u003c\/p\u003e\n\n\u003cp\u003eFor drinking, a salty, dry white wine is suitable. A Muscadet from the Loire or a Chablis will best complement the crab. Sweeter wines are not recommended here, as the natural sweetness of the crab meat would then be overwhelmed.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e If you only use the jar for sauces, freeze the rest in portions in an ice cube tray. One cube corresponds to approximately one serving. When thawed, the cream is too soft to spread, but the difference is not noticeable in a sauce.\u003c\/p\u003e\n\n\u003ch3\u003eEscoffier's principle in a jar from Herblay\u003c\/h3\u003e\n\n\u003cp\u003eThe process behind this cream is older than the brand. Auguste Escoffier described in the late 19th century the beurres composés, compound butters made from a main ingredient and butter. They served to give a sauce body and aroma at the last moment.\u003c\/p\u003e\n\n\u003cp\u003eIn 1965, Denise and Gilbert Jouneau adopted this principle. In their suburban pavilion near Paris, they stirred up shellfish butter according to Escoffier's recipe ideas and found customers. In 1981, they handed over the business to the Danish importer Knud Hays Thøgersen, with the stipulation not to alter the recipes.\u003c\/p\u003e\n\n\u003cp\u003eSince 1980, production has been located in Herblay in Val-d'Oise, about twenty kilometers northwest of Paris. Approximately twenty employees work on three production lines across 2,200 square meters. The company operates under the regional origin label of Île-de-France.\u003c\/p\u003e\n\n\u003cp\u003eFor Beurre de Crabe, the manufacturer specifies the origin of the raw materials to its suppliers in a specification sheet. In addition to crab, cod is added to the jar, which carries the mass and stabilizes the texture. Nearly thirty preparations are created there in total, developed by a chef in their own laboratory.\u003c\/p\u003e\n\u003c!--nl--\"\u003e\u003cp\u003eThe cod in the recipe is not an extender, but a technique. White fish provides protein that holds the emulsion of milk fat and water together. Without it, the cream would immediately separate when heated in the sauce.\u003c\/p\u003e\n\n\u003cp\u003eNo artificial colors or added preservatives are found in any of them. They are all gluten-free as well.\u003c\/p\u003e\n\n\u003ch3\u003eThe Unobtrusive one among the four creams\u003c\/h3\u003e\n\n\u003cp\u003eWithin the range, this cream is the balance. The \u003ca href=\"\/en\/products\/cruscana-raeucherlachsbutter\"\u003eSmoked Salmon Butter\u003c\/a\u003e is mild and smoky, the \u003ca href=\"\/en\/products\/cruscana-hummerbutter\"\u003eLobster Butter\u003c\/a\u003e is loudly assertive with cayenne. The crab butter lies in between, spicier than one, calmer than the other.\u003c\/p\u003e\n\n\u003cp\u003ePrecisely this makes it the most reliable in the kitchen. It rounds off rather than pushing itself into the foreground, and gets along with almost any fish. As a solo spread for a reception, however, it is less suitable; it lacks the showmanship for that.\u003c\/p\u003e\n\n\u003cp\u003eIt is also uncomplicated to store. Unopened, the jar can be kept at room temperature; only the opened remainder needs to be refrigerated. This means it remains readily available for a spontaneous sauce finish.\u003c\/p\u003e\n\n\u003cp\u003eAfter opening, the jar should be placed in the refrigerator and consumed within two days. There are no added preservatives, which is the price for the short ingredient list.\u003c\/p\u003e\n\n\u003cp\u003eA side note: The range does not follow an intensity level, but rather four different raw materials. Each cream has its own seasoning; none is a weaker version of another. Therefore, a direct comparison on the same evening is worthwhile.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift for someone who cooks, this jar is more fitting than any of the more well-known varieties. It doesn't end up in the pantry, but in the next sauce. When gifting the range, it's best to place all three side by side and allow for comparison.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA cream for people who don't want to thicken their fish sauce with flour, but with flavor.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Cruscana","offers":[{"title":"100 g","offer_id":57196459950406,"sku":"048DAN104481","price":4.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/cruscana-krabbenbutter.png?v=1787664125","url":"https:\/\/ginusslande.com\/en\/products\/cruscana-krabbenbutter","provider":"genussland","version":"1.0","type":"link"}