Potted CrabJeffrey Schad
The delicate sweetness of Alaskan king crab is front and center in this easy-to-make appetizer. The crab legs come already cooked and need only be cracked to extract the pink-flecked succulent meat.
Recipe information
Total Time
2 1/2 hours
Yield
Makes 8 servings (makes about 1 1/2 cups)
Ingredients
1
pound frozen Alaskan king crab legs (about 2), thawed
8
tablespoons (1/2 cup) unsalted butter, melted
1
1/2 tablespoons medium-dry Sherry
1
/8 teaspoon freshly grated nutmeg
1
/8 teaspoon cayenne
1
tablespoon finely chopped chives
1
/2 to 1 teaspoon lemon juice (to taste)
Accompaniment:
toasted baguette slices
Need to make a substitution?
Preparation
Step 1
Crack crab shells with kitchen shears and extract meat. Cut enough crab into 1/2-inch pieces to measure 1/2 cup and transfer to a bowl.
Step 2
Pulse remaining crab in a food processor to finely chop (do not over process).
Step 3
Add to bowl with remaining ingredients and stir well. Season with salt to taste.
Step 4
Pack into a 1 1/2 cup crock or bowl and cover surface with plastic wrap.
Step 5
Chill at least 2 hours. Bring to room temperature before serving.