Potted Crab With Meyer Lemon
Serves: 2
Cecile Bahringer
1 January 1970
Based on User reviews:
59
Spice
53
Sweetness
45
Sourness
34
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tbsps
SherryDirections:
1
Bring juice and Sherry to a boil in a small saucepan over medium-high heat; cook until reduced to 1 tablespoon, about 3 minutes
2
Transfer to a mini-processor; let cool
3
Add butter, lemon zest, and harissa; purée until smooth
4
Transfer to a small bowl
5
Season to taste with salt and pepper
6
Gently fold crabmeat into butter (keep crab pieces intact)
7
Pack crab butter into a crock, smoothing top with a butter knife
8
Cover and chill for at least 3 hours and up to 2 days
9
Garnish with lemon slices, if desired
10
Let stand until room temperature, about 1 hour, and serve with buttered toast points
11
Bring juice and Sherry to a boil in a small saucepan over medium-high heat; cook until reduced to 1 tablespoon, about 3 minutes
12
Transfer to a mini-processor; let cool
13
Add butter, lemon zest, and harissa; purée until smooth
14
Transfer to a small bowl
15
Season to taste with salt and pepper
16
Gently fold crabmeat into butter (keep crab pieces intact)
17
Pack crab butter into a crock, smoothing top with a butter knife
18
Cover and chill for at least 3 hours and up to 2 days
19
Garnish with lemon slices, if desired
20
Let stand until room temperature, about 1 hour, and serve with buttered toast points