Potted Crab with Meyer Lemon

By danyell923

Recipes & Menus | recipes

Potted Crab with Meyer Lemon
Use good butter, fresh crabmeat, and Meyer lemons and this simple spread will really sing. Can't find Meyer lemons? Substitute 2 Tbsp. juice and 1–2 tsp. zest from a regular lemon instead.

Makes about 1 3/4 cups

Recipe by Christopher Hirsheimer and Melissa Hamilton

Photograph by Jason Lowe

April 2012

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

Preparation

Step 1

Preparation

Bring juice and Sherry to a boil in a small saucepan over medium-high heat; cook until reduced to 1 Tbsp., 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.

Garnish with lemon slices, if desired. Let stand until room temperature, about 1 hour, and serve with buttered toast points.

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