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Potted Crab with Meyer Lemon

By Melissa Hamilton and Christopher Hirsheimer

4.0

(6)

Image may contain Cutlery Spoon Food and Bread
Potted Crab with Meyer LemonJason Lowe

Use good butter, fresh crabmeat, and Meyer lemons and this simple spread will really sing. Can't find Meyer lemons? Substitute 2 tablespoons juice and 1-2 teaspoon zest from a regular lemon instead.

Recipe information

  • Yield

    Makes about 1 3/4 cups

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

Preparation

  1. Step 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.

    Step 2

    Garnish with lemon slices, if desired. Let stand until room temperature, about 1 hour, and serve with buttered toast points.

TagsSpreadsMeyer LemonLemonCitrusFruitCrabShellfishSeafoodStarterSnackDinnerNut FreeQuickEasyMake AheadFood ProcessorBon Appétit

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