POTTED CRAB

Potted Crab image

Provided by Chef Regina V. Smith

Categories Crab

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb king crab leg, cooked (thawed if frozen and shells split lengthwise)
1/2 lb lump crabmeat, picked over
1/2 cup unsalted butter
1 tablespoon medium-dry sherry
1 teaspoon lemon zest, finely grated
1 teaspoon lemon juice
1 teaspoon minced shallot
1/4 teaspoon ground mace
1/4 teaspoon salt
1/8 teaspoon black pepper
1 pinch cayenne

Steps:

Remove crab meat 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 4 to 6 individual serving ramekins and tamp down. Cover the surface of each ramekin with a circle of wax paper, then cover the dishes with plastic wrap and chill at least 2 hours, preferably overnight.
Bring to room temperature before serving.

Nutrition Facts : Calories 383.9, Fat 25.5, SaturatedFat 14.8, Cholesterol 164.2, Sodium 1579.9, Carbohydrate 1.6, Fiber 0.1, Sugar 0.4, Protein 34.9