Potted Crab

1 lb cooked king crab legs in shell, thawed if frozen and shells split lengthwise
1/2 lb lump crabmeat, picked over
1 stick (1/2 cup) unsalted butter
1 tablespoon medium-dry Sherry
1 teaspoon finely grated fresh lemon zest
1 teaspoon fresh lemon juice
1 teaspoon minced shallot
1/4 teaspoon ground mace
1/4 teaspoon salt
1/8 teaspoon black pepper
Pinch of cayenne

Special equipment: a 2-cup glass or ceramic dish; or 4 to 6 (4-oz) ramekins

Accompaniment: Irish brown bread, thinly sliced and toasted

Remove crabmeat from shell, discarding cartilage, then finely chop all of crabmeat and transfer to a bowl. Melt butter in a 10-inch heavy skillet over low heat and stir in remaining ingredients (except crabmeat). Cool 3 minutes, then stir in crabmeat.

Transfer mixture to dish and tamp down. Cover surface with wax paper, then cover dish with plastic wrap and chill at least 2 hours. Bring to room temperature before serving.

Cooks' note: Potted crab is best when made at least 1 day ahead (to allow flavors to meld and mellow) and can be kept chilled up to 3 days.

In manor-house cooking, meat, poultry, and fish were preserved by being "potted"-- minced and combined with seasonings, then packed in a container and covered with a layer of fat or butter. The fat was removed before serving, and the contents of the container spread on toasts or crackers.

Active time: 45 min Start to finish: 3 3/4 hr (includes chilling and bringing to room temperature)

Makes: 4 to 6 hors d'oeuvre servings

Source: Gourmet, March 2004, Gourmet Entertains

Prepared by: Margo for May 2004 meeting