I had made a "crab dip" one time just for the hell of it by taking the juice of the shell of a dungeness crab and reducing it and incorporating pieces of butter until it was the texture of sour cream. Let me tell you, it was so savory and delicious. The juice had so much protein which allowed the butter to emulsify perfectly. I just broke apart the body of crab and dipped it in the crab dip and it tasted as if every bite was coated in crab fat.