Potted Crab Recipe
This recipe is from the March 2004 issue of Gourmet Magazine. Potted crab is best made 1 day ahead to allow the flavours to develop and it can be kep
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Cooking tools:
- Ramekin
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring spoon
- Measuring cup
- Stove
- Refrigerator
- Wax paper
- Plastic wrap
Ingredients
- 1 lb king crab leg, cooked (thawed if frozen and shells split lengthwise)
- 1/2 lb lump crabmeat, picked over
- 1/2 cup unsalted butter
- 1 tablespoon medium-dry sherry
- 1 teaspoon lemon zest, finely grated
- 1 teaspoon lemon juice
- 1 teaspoon minced shallot
- 1/4 teaspoon ground mace
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 pinch cayenne
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