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Prep Time: 40 Minutes Cook Time: 5 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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. 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.
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