Potted Crab

Potted Crab  

Ingredients

1 pound frozen alaskan king, crab leg, (about 2), thawed 8 tablespoons (1/2 cup) unsalted, butter , melted 1 1/2 tablespoons medium-dry, sherry 1/8 teaspoon freshly grated, nutmeg 1/8 teaspoon cayenne 1 tablespoon finely chopped, chives 1/2 to 1 teaspoon, lemon juice, (to taste) accompaniment: toasted baguette slices

Directions

Crack crab shells with kitchen shears and extract meat. Cut enough crab into 1/2-inch pieces to measure 1/2 cup and transfer to a bowl.

Pulse remaining crab in a food processor to finely chop (do not over process).

Add to bowl with remaining ingredients and stir well. Season with salt to taste.

Pack into a 1 1/2 cup crock or bowl and cover surface with plastic wrap.

Chill at least 2 hours. Bring to room temperature before serving.

Cooks' Notes: •The potted crab can be prepared up to 2 days ahead and kept chilled, but don't forget to allow time (about 1 hour) to bring it to room temperature before serving.

•Baguette slices can be toasted 1 day ahead and kept in an airtight container at room temperature.