Potted Crab with Meyer Lemon
A luxurious spread combining sweet lump crabmeat with lemony butter, enhanced with a touch of Sherry and harissa for heat. Perfect for entertaining when served with toast points.
Ingredients
- •1½ whole Meyer lemons
- •2 tablespoons Sherry
- •½ cup unsalted butter
- •1 teaspoon harissa paste
- •1 to taste Kosher salt and black pepper
- •8 ounces lump crabmeat
- •1 serving toast points
Cooking Instructions
- 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. 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.
180 min
- 2.
Garnish with lemon slices, if desired. Let stand until room temperature, about 1 hour, and serve with buttered toast points.
60 min
