Potted Crab
In manor-house cooking, meat, poultry, and fish were preserved by being "potted" — minced and combined with seasonings, then packed in a container and covered with a layer of fat or butter. The fat was removed before serving, and the contents of the container spread on toasts or crackers.
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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.
Recipe information
Total Time
3 3/4 hours
Yield
Makes 4 to 6 hors d'oeuvre servings
Ingredients
1 lb cooked king crab legs in shell, thawed if frozen and shells split lengthwise
1/2 lb lump crabmeat, picked over
1 stick (1/2 cup) unsalted butter
1 tablespoon medium-dry Sherry
1 teaspoon finely grated fresh lemon zest
1 teaspoon fresh lemon juice
1 teaspoon minced shallot
1/4 teaspoon ground mace
1/4 teaspoon salt
1/8 teaspoon black pepper
Pinch of cayenne
Accompaniment:Irish brown bread , thinly sliced and toasted
Special Equipment
a 2-cup glass or ceramic dish; or 4 to 6 (4-oz) ramekins
Preparation
Step 1
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.
Step 2
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.
