Potted Crab with Meyer Lemon

Ingredients for Potted Crab with Meyer Lemon

• 1-2 Meyer lemons (2 teaspoons finely grated zest, 45ml juice, plus thin slices for garnish)

• 2 tablespoons Sherry

• 110g (8 tablespoons ) unsalted butter (preferably Kerrygold Pure Irish), room temperature

• 1 teaspoon harissa paste or 1/8 teaspoons cayenne pepper

• Kosher salt and freshly ground black pepper

• 230g lump crabmeat, picked over for shells

• Buttered toast points

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. Gently fold crabmeat into butter (keep crab pieces intact). Pack crab butter into a crock, smoothing top with a butter knife. Cover and chill for at least 3 hours and up to 2 days.

Garnish with lemon slices, if desired. Let stand until room temperature, about 1 hour, and serve with buttered toast points.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.