Potted Crab with Meyer Lemon
['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']
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.
Garnish with lemon slices, if desired. Let stand until room temperature, about 1 hour, and serve with buttered toast points.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.
TAPPECUE
EXPERIENCE
FOLLOW US
EMAIL UPDATES
