Potted Crab with Meyer Lemon

Ingredients

• Buttered toast points
• 8 ounces lump crabmeat, picked over for shells
• Kosher salt and freshly ground black pepper
• 1 teaspoon harissa paste or ¹/₈ teaspoon cayenne pepper
• ½ cup (8 tablespoons) unsalted butter (preferably Kerrygold Pure Irish), room temperature
• 2 tablespoons Sherry

1. Bring juice and Sherry to a boil in a small saucepan over medium-high heat; cook until reduced to 1 tablespoon, about 3 minutes. Transfer to a mini-processor; let cool. Add butter, lemon zest, and harissa; purée until smooth. Transfer to a small bowl. Season to taste with salt and pepper. Gent...

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