Potted Crab with Meyer Lemon

Ingredients

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

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...

View full recipe at SpringPad

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