Potted CrabThe 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.
  • 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)
  • toasted baguette slices
servings:8 1 1/2
  1. 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.
  2. Pulse remaining crab in a food processor to finely chop (do not over process).
  3. Add to bowl with remaining ingredients and stir well. Season with salt to taste.
  4. Pack into a 1 1/2 cup crock or bowl and cover surface with plastic wrap.
  5. Chill at least 2 hours. Bring to room temperature before serving.
150 min150 minNo-Cook

Potted Crab

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.
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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)
  • toasted baguette slices

Directions

  1. 1Crack 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.
  2. 2Pulse remaining crab in a food processor to finely chop (do not over process).
  3. 3Add to bowl with remaining ingredients and stir well. Season with salt to taste.
  4. 4Pack into a 1 1/2 cup crock or bowl and cover surface with plastic wrap.
  5. 5Chill at least 2 hours. Bring to room temperature before serving.

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