Should I dilute the butter a bit with a little water? Also, anyone have success with simmering imitation crab legs in butter to make it more realistic?
Should I dilute the butter a bit with a little water? Also, anyone have success with simmering imitation crab legs in butter to make it more realistic?
The main flavour components of butter are not going to infuse through water. If you want to add butter flavour to the final product, it would be better to baste the food in melted butter after it Congress out of the pot.
Would it taste fine if I steam it all then toss it quick in the butter old bay?
The seasoning will all be on the outside, so it won’t season crab leg meat for example. It will also be a stronger, sharper contrast to the ingredients which may or may not work for you.