Browned Butter for Seafood

Total Time
Prep 0 mins
Cook 10 mins

Serve this aside of your favorite shellfish or seafood recipe for dipping; goes well with fish prepared both breaded and non-breaded. Much, much better than drawn butter....I promise. Also, not for the health conscious.

Ingredients Nutrition

  • 14 cup butter (no margarine or other butter substitutes will do)
  • seafood, any type (clams, crab legs, crab cakes, lobster, shrimp, scallops, catfish, salmon, flounder, haddock, tilapia)


  1. About 10 minutes before serving your seafood --
  2. In a small skillet, melt your butter over medium-high heat.
  3. Once the melted butter begins to bubble, reduce heat to medium.
  4. Stir constantly, until butter is frothy and browned.
  5. Pour into butter warmers and dip away.
Most Helpful

I make this all the time. I used to think if the butter went to far, it was burnt. Come to find out browning the butter (until you see little brown flecks appear) gives it almost a rich and nutty taste. Very good! Add some toasted pine nuts and you are living large! Thanks for posting.

Chicagoland Chef du Jour February 23, 2010