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.

Seafood: Potted Crab with Meyer Lemon

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    Cups


Ingredients

  • 1

    –2 Meyer lemons (2 teaspoons finely grated zest, 3 tablespoons juice, plus thin slices for garnish)

  • 2

    tablespoons Sherry

  • ½

    cup (8 tablespoons) unsalted butter (preferably Kerrygold Pure Irish), room temperature

  • 1

    teaspoon harissa paste or ⅛ 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.


Nutrition

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