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.