Lunch: Potted Crab
Recipe by /contributors/ruth-cousineau The delicate sweetness of Alaskan king crab is front and center in this easy-to-make appetizer. The crab legs come already cooked and need only be cracked to extract the pink-flecked succulent meat.
This recipe includes fertility superfoods such as:
Health and fertility benefits of Potted Crab
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Ingredients
1 pound frozen Alaskan king crab legs (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)
Instructions
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.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
