Potted Crab

Name: Potted Crab
Cook time: 45 minutes
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; a 2-cup glass or ceramic dish; or 4 to 6 (4-oz) ramekins

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.

August 20, 2004

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.

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