Instructions

1. To make Chorizo Lime Butter, place butter in bowl of a food processor fitted with an S blade.
2. In a small saucepan over medium heat, cook chorizo until fat just starts to render, about 2 minutes. Scrape chorizo and fat into food processor with butter. Add paprika and lime zest and juice. Pulse until well incorporated and chorizo has broken down a bit. Taste and season with salt, if desired, then transfer to a small saucepan and set aside. Alternatively, transfer to an airtight container and store in refrigerator for up to 2 days.
3. To make Herb Jalapeño Butter, wipe out food processor and add butter, jalapeños and garlic. Pulse until well incorporated and jalapeños are in small bits. Taste and season with salt, if desired, then transfer to a small saucepan and set aside. Alternatively, transfer to an airtight container and store in refrigerator for up to 2 days.
4. To make Steamed Crabs, place a steamer basket in a large stockpot. Fill pot with enough water to come just below bottom of basket, about 1- to 2-in (2.5 to 5 cm) deep. Bring water to a boil over high heat. Place crabs into steamer basket. Cover pot with a tight-fitting lid, reduce heat to medium-high and steam crabs until shells turn bright orange, 18 to 20 minutes.
5. Fill 1 or 2 large bowls with ice and water. When crabs are finished steaming, remove them from pot and plunge into ice bath. Let chill for 10 minutes.
6. Meanwhile, gently warm chorizo lime butter over low heat, stirring often. Take care with this; if warmed too fast, it may split. Transfer to a warm serving bowl.
7. Warm herb jalapeño butter over medium heat, stirring occasionally. Once melted and warm, about 3 minutes, remove saucepan from heat and whisk in lemon zest and juice, cilantro, chives and parsley. Transfer to a warm serving bowl.
8. Remove crabs from ice bath and pat dry. Place on a serving platter alongside each butter. Allow guests to crack crabs, retrieve crabmeat and dunk in butter of choice.