POTTED CRAB

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Potted Crab image

Categories     Shellfish     Cocktail Party     Quick & Easy     Lemon     Crab     Sherry     Spring     Gourmet

Yield Makes 4 to 6 hors d'oeuvre servings

Number Of Ingredients 14

1 lb cooked king crab legs in shell, thawed if frozen and shells split lengthwise
1/2 lb lump crabmeat, picked over
1 stick (1/2 cup) unsalted butter
1 tablespoon medium-dry Sherry
1 teaspoon finely grated fresh lemon zest
1 teaspoon fresh lemon juice
1 teaspoon minced shallot
1/4 teaspoon ground mace
1/4 teaspoon salt
1/8 teaspoon black pepper
Pinch of cayenne
Accompaniment:Irish brown bread , thinly sliced and toasted
Special Equipment
a 2-cup glass or ceramic dish; or 4 to 6 (4-oz) ramekins

Steps:

  • Remove crabmeat from shell, discarding cartilage, then finely chop all of crabmeat and transfer to a bowl. Melt butter in a 10-inch heavy skillet over low heat and stir in remaining ingredients (except crabmeat). Cool 3 minutes, then stir in crabmeat.
  • Transfer mixture to dish and tamp down. Cover surface with wax paper, then cover dish with plastic wrap and chill at least 2 hours. Bring to room temperature before serving.

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