The City Magazine Since 1975

Crab-Seasoning Boiled Corn with Crab Roe Butter

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(Serves 4)

8 cups water

1/2 cup crab boil seasoning, such as Old Bay or a creole spice mix

2 Tbs. unsalted butter (optional)

2 ears fresh white or yellow corn, shucked and silk removed

For the crab roe butter:

8 oz. unsalted butter, at room temperature

2 cloves garlic, minced

Zest of 1 lime

1 tsp. kosher salt

2 cups crab roe, available at seafood markets and some grocery stores


Put the water, seasoning, and butter, if using, in a deep pot over high heat and bring to a boil. Add the corn, reduce the heat to medium, and cook for five minutes, or until the kernels are crisp-tender. Drain the corn and serve it with the crab roe butter.

Place all of the ingredients except the crab roe in a food processor and process until smooth, scraping down the sides of the bowl as needed. Add the crab roe and pulse once or twice to combine. Put the butter in a small dish and serve with the hot boiled corn.

In a tightly covered container, crab roe butter can be refrigerated for up to two days or frozen for up to three months.