Potted Crab

Submitted by Chef Regina V. Smith

"This recipe is from the March 2004 issue of Gourmet Magazine. Potted crab is best made 1 day ahead to allow the flavours to develop and it can be kept covered and chilled for up to 3 days."

 

• Ready In: 45mins
• Ingredients: 11
• Serves: 4-6

ingredients

• 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

directions

1. 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.
2. 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.
3. Bring to room temperature before serving.