Potted Crab with Meyer Lemon

Name: Potted Crab with Meyer Lemon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 7
Cuisine: Global
Ingredients: 1 teaspoon harissa paste or 1/8 teaspoon cayenne pepper; 7 servings Kosher salt and freshly ground black pepper; 1 slice 1-2 Meyer lemons (2 teaspoons finely grated zest, 3 tablespoons juice, plus thin slices for garnish); 227 grams lump crabmeat, picked over for shells; 2 Tbsps Sherry; 7 servings Buttered toast points; 8 Tbsps 1/2 cup unsalted butter (preferably Kerrygold Pure Irish), room temperature

If $1.39 per serving falls in your budget, Potted Crab with Meyer Lemon might be a tremendous pescatarian recipe to try. One portion of this dish contains approximately 6g of protein, 13g of fat, and a total of 149 calories. This recipe serves 7. Head to the store and pick up harissa paste, kosher salt and pepper, butter, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Bring juice and Sherry to a boil in a smallsaucepan over medium-high heat; cookuntil reduced to 1 tablespoon, about 3 minutes.

Ingredients you will need

Sherry

Juice

Transfer to a mini-processor; let cool.

Addbutter, lemon zest, and harissa; purée untilsmooth.

Ingredients you will need

Lemon Zest

Harissa

Transfer to a small bowl. Seasonto taste with salt and pepper. Gently foldcrabmeat into butter (keep crab piecesintact). Pack crab butter into a crock,smoothing top with a butter knife. Cover andchill for at least 3 hours and up to 2 days.

Ingredients you will need

Salt And Pepper

Butter

Crab

Equipment you will use

Butter Knife

Bowl

Garnish with lemon slices, if desired.

Ingredients you will need

Lemon

Letstand until room temperature, about 1 hour,and serve with buttered toast points.

Ingredients you will need

Toast

Equipment

Butter Knife

Bowl

Ingredients

Servings:

1teaspoon

harissa paste or 1/8 teaspoon cayenne pepper 7servings

Kosher salt and freshly ground black pepper 1slice

1-2 Meyer lemons (2 teaspoons finely grated zest, 3 tablespoons juice, plus thin slices for garnish)227grams

lump crabmeat, picked over for shells 2Tbsps

Sherry 7servings

Buttered toast points 8Tbsps

1/2 cup unsalted butter (preferably Kerrygold Pure Irish), room temperature

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. 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. One wine you could try is GEN5 Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 9 dollars.