Potted Crab with Meyer Lemon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Use good butter, fresh crabmeat, and Meyer lemons and this simple spread will really sing. Can't find Meyer lemons? Substitute 2 tablespoons juice and 1-2 teaspoon zest from a regular lemon instead. Ingredients:
1-2 meyer lemons (2 teaspoons finely grated zest, 3 tablespoons juice, plus thin slices for garnish) |
2 tablespoons sherry |
1/2 cup (8 tablespoons) unsalted butter (preferably kerrygold pure irish), room temperature |
1 teaspoon harissa paste or 1/8 teaspoon cayenne pepper |
kosher salt and freshly ground black pepper |
8 ounces lump crabmeat, picked over for shells |
buttered toast points |
Directions:
1. Bring juice and Sherry to a boil in a small saucepan over medium-high heat; cook until reduced to 1 tablespoon, about 3 minutes. Transfer to a mini-processor; let cool. Add butter, lemon zest, and harissa; purée until smooth. Transfer to a small bowl. Season to taste with salt and pepper. Gently fold crabmeat into butter (keep crab pieces intact). Pack crab butter into a crock, smoothing top with a butter knife. Cover and chill for at least 3 hours and up to 2 days.
2. Garnish with lemon slices, if desired. Let stand until room temperature, about 1 hour, and serve with buttered toast points.
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