Potted Crab With Meyer Lemon Recipes

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LEMON POTTED CRAB



Lemon potted crab image

A delicious seafood dish, ready in 10 minutes

Provided by Emma Lewis

Categories     Side dish, Snack, Starter

Time 15m

Number Of Ingredients 5

400g crabmeat
large pinch cayenne pepper
zest and juice of ½ lemon
300g butter
fresh parsley leaves, to decorate

Steps:

  • Combine crab, cayenne, lemon juice and zest, and season well. Pack into 8 small or 1 large ramekin. Melt the butter, then pour over until the crab is covered with a thin film. Top with a parsley leaf if you like, then cool in the fridge. (It will keep for up to 2 days in the fridge.) To prevent the butter melting, transport to your picnic in a chiller bag.

Nutrition Facts : Calories 344 calories, Fat 34 grams fat, SaturatedFat 20 grams saturated fat, Protein 10 grams protein, Sodium 1.11 milligram of sodium

POTTED CRAB WITH MEYER LEMON



Potted Crab with Meyer Lemon image

Use good butter, fresh crabmeat, and Meyer lemons and this simple spread will really sing. Can't find Meyer lemons? Substitute 2 tablespoons juice and 1-2 teaspoon zest from a regular lemon instead.

Provided by Melissa Hamilton

Yield Makes about 1 3/4 cups

Number Of Ingredients 7

1-2 Meyer lemons (2 teaspoons finely grated zest, 3 tablespoons juice, plus thin slices for garnish)
2 tablespoons Sherry
1/2 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
8 ounces lump crabmeat, picked over for shells
Buttered toast points

Steps:

  • 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.

ALASKA KING-CRAB LEGS WITH MEYER LEMON-MISO BUTTER



Alaska King-Crab Legs with Meyer Lemon-Miso Butter image

King-crab legs are sold steamed and flash-frozen. Thaw them in the refrigerator for at least eight hours and up to one day before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 20m

Yield Serves 8 to 12

Number Of Ingredients 5

1 stick unsalted butter
2 teaspoons white or yellow miso
2 tablespoons fresh
Meyer-lemon juice or regular lemon juice
4 to 5 pounds Alaska king-crab legs, thawed

Steps:

  • Bring butter to a simmer in a small saucepan over medium-low, skimming foam from surface. Remove from heat; let stand until milk solids sink to bottom. Slowly pour clarified butter into a small bowl, leaving milk solids behind; discard solids. Stir in miso and lemon juice. Serve crab legs, with warm butter mixture alongside.

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2012-04-02 Step 1. Bring juice and Sherry to a boil in a small saucepan over medium-high heat; cook until reduced to 1 Tbsp., about 3 minutes. Transfer to …
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  • Bring juice and Sherry to a boil in a small saucepan over medium-high heat; cook until reduced to 1 Tbsp., 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.
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