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Prep Time: 25 Minutes Cook Time: 125 Minutes |
Ready In: 150 Minutes Servings: 8 |
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The delicate sweetness of Alaskan king crab is front and center in this easy-to-make appetizer. The crab legs come already cooked and need only be cracked to extract the pink-flecked succulent meat. Ingredients:
1 pound frozen alaskan king crab legs (about 2), thawed |
8 tablespoons (1/2 cup) unsalted butter, melted |
1 1/2 tablespoons medium-dry sherry |
1/8 teaspoon freshly grated nutmeg |
1/8 teaspoon cayenne |
1 tablespoon finely chopped chives |
1/2 to 1 teaspoon lemon juice (to taste) |
toasted baguette slices |
Directions:
1. Crack crab shells with kitchen shears and extract meat. Cut enough crab into 1/2-inch pieces to measure 1/2 cup and transfer to a bowl.
2. Pulse remaining crab in a food processor to finely chop (do not over process).
3. Add to bowl with remaining ingredients and stir well. Season with salt to taste.
4. Pack into a 1 1/2 cup crock or bowl and cover surface with plastic wrap.
5. Chill at least 2 hours. Bring to room temperature before serving.
6. Cooks' Notes: The potted crab can be prepared up to 2 days ahead and kept chilled, but don't forget to allow time (about 1 hour) to bring it to room temperature before serving. Baguette slices can be toasted 1 day ahead and kept in an airtight container at room temperature.
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