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Prep Time: 45 Minutes Cook Time: 180 Minutes |
Ready In: 225 Minutes Servings: 4 |
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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. 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 |
Directions:
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.
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.
3. 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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