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.
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)
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.
