Potted Crab

Makes8 servings (makes about 1 1/2 cups)
  • Active time: 25 min
    Total time: 2 1/2 hr
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.
Published in Gourmet Live 12.15.10

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

INSTRUCTIONS:

  • 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.
  • Pulse remaining crab in a food processor to finely chop (do not over process.).
  • Add to bowl with remaining ingredients and stir well. Season with salt to taste.
  • Pack into a 1 1/2 cup crock or bowl and cover surface with plastic wrap.
  • Chill at least 2 hours. Bring to room temperature before serving.

COOKS’ NOTES:

  • The potted crab can be prepared up to 2 days ahead and kept chilled, but don’t forget to allow time (about 1 hour) to bring it to room temperature before serving.
  • Baguette slices can be toasted 1 day ahead and kept in an airtight container at room temperature.

Photo: Jeffrey Schad

Recipe by Ruth Cousineau, with Food and Prop Styling by Paul Grimes

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