Potted Crab

Name: Potted Crab
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: Global
Ingredients: 1 slice toasted baguette; 0 teaspoons cayenne; 1 Tbsp finely chopped chives; 454 grams frozen Alaskan king crab legs (about 2), thawed; 2 Tbsps dry Sherry; 1 teaspoons lemon juice (to taste); 0 teaspoons freshly grated nutmeg; 118 milliliters tablespoons unsalted butter, melted

If 40 cents per serving falls in your budget, Potted Crab might be a spectacular pescatarian recipe to try. One portion of this dish contains approximately 3g of protein, 12g of fat, and a total of 127 calories. This recipe serves 8. Head to the store and pick up medium-dry sherry, lemon juice, butter, and a few other things to make it today. From preparation to the plate, this recipe takes about 5 hours.

Instructions

Crack crab shells with kitchen shears and extract meat.

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Extract

Pasta Shells

Crab

Meat

Cut enough crab into 1/2-inch pieces to measure 1/2 cup and transfer to a bowl.

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Crab

Equipment you will use

Bowl

Pulse remaining crab in a food processor to finely chop (do not over process).

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Crab

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Food Processor

Add to bowl with remaining ingredients and stir well. Season with salt to taste.

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Salt

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Bowl

Pack into a 1 1/2 cup crock or bowl and cover surface with plastic wrap.

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Wrap

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Plastic Wrap

Bowl

Chill at least 2 hours. Bring to room temperature before serving.

•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.

Ingredients you will need

Baguette

Crab

Equipment

Bowl

Food Processor

Plastic Wrap

Ingredients

Servings:

1slice

toasted baguette 0teaspoons

cayenne 1Tbsp

finely chopped chives 454grams

frozen Alaskan king crab legs (about 2), thawed 2Tbsps

dry Sherry 1teaspoons

lemon juice (to taste)0teaspoons

freshly grated nutmeg 118milliliters

tablespoons unsalted butter, melted

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Antica Chardonnay (Mountain Select). Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 29 dollars per bottle.