Potted Crab
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 hors d'oeuvre servings
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon ground mace
- pinch of cayenne
- 1 teaspoon fresh lemon juice
- 1 tablespoon medium-dry sherry
- 1 teaspoon minced shallot
- 1 stick (1/2 cup) unsalted butter
- Carbohydrate 1 g(0%)
- Cholesterol 109 mg(36%)
- Fat 16 g(25%)
- Fiber 0 g(0%)
- Protein 21 g(42%)
- Saturated Fat 10 g(49%)
- Sodium 847 mg(35%)
- Calories 236
Preparation Remove crabmeat from shell, discarding cartilage, then finely chop all of crabmeat and transfer to a bowl. Melt butter in a 10-inch heavy skillet over low heat and stir in remaining ingredients (except crabmeat). Cool 3 minutes, then stir in crabmeat. Transfer mixture to dish and tamp down. Cover surface with wax paper, then cover dish with plastic wrap and chill at least 2 hours. Bring to room temperature before serving. Cooks' note:Potted crab is best when made at least 1 day ahead (to allow flavors to meld and mellow) and can be kept chilled up to 3 days.
Preparation Remove crabmeat from shell, discarding cartilage, then finely chop all of crabmeat and transfer to a bowl. Melt butter in a 10-inch heavy skillet over low heat and stir in remaining ingredients (except crabmeat). Cool 3 minutes, then stir in crabmeat. Transfer mixture to dish and tamp down. Cover surface with wax paper, then cover dish with plastic wrap and chill at least 2 hours. Bring to room temperature before serving. Cooks' note:Potted crab is best when made at least 1 day ahead (to allow flavors to meld and mellow) and can be kept chilled up to 3 days.
