↑ Return to Appetizers

Fun With Food: Potted Crab with Meyer Lemon

Print Friendly

Ingredients

  • 1–2 Meyer lemons (2 teaspoons finely grated zest, 3 tablespoons juice, plus thin slices for garnish)
  • 2 tablespoons Sherry
  • ½ cup unsalted butter, 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

Preparation

  1. Bring juice and Sherry to a boil in a small saucepan over medium-high heat; cook until reduced to 1 Tbsp., about 3 minutes.
  2. 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.
  3. 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.
  4. Garnish with lemon slices, if desired. Let stand until room temperature, about 1 hour, and serve with buttered toast points.

 

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>


*

CommentLuv badge