Seafood: 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.

Photo by Liz G.
Adapted from bonappetit.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1.75

Cups

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1.75

servings

Adapted from bonappetit.com

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

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: