POTTED CRAB WITH MEYER LEMON
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
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
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
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.
POTTED CRAB
Rustle up Tom Kerridge's crab starter with a hint of smoked paprika for your next dinner party. You can make it ahead, leaving you time to sit down and enjoy
Provided by Tom Kerridge
Categories Starter
Time 12m
Number Of Ingredients 8
Steps:
- Tip the crabmeat into a bowl and mix with the mayonnaise, shallot, chives, orange zest and some seasoning. Spoon the mixture into a shallow serving dish. Smooth the top over, then pop in the fridge to chill.
- Gently melt the butter and smoked paprika together. Leave the butter to cool a little, but don't let it solidify. Carefully pour the clear butter fat over the crab, leaving the milky butter residue still in the saucepan. Return to the fridge for 20-25 mins or up to a day to firm the butter up. Serve with some grilled sourdough for spreading everything over.
Nutrition Facts : Calories 715 calories, Fat 45 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 2.6 milligram of sodium
LEMON POTTED CRAB
A delicious seafood dish, ready in 10 minutes
Provided by Emma Lewis
Categories Side dish, Snack, Starter
Time 15m
Number Of Ingredients 5
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
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FRESH FETTUCCINE WITH CRAB AND MEYER LEMON RECIPE
From today.com
3.6/5 (121)Category EntréesAuthor Bill Telepan
- 2. In a saucepan, melt 1 tablespoon butter over medium-low heat. Add the shallots and garlic and cook until tender, about 5 minutes. Add the wine and increase the flame to high heat. Reduce the wine until dry, about 6 minutes. Add the chicken stock and reduce by half, about 3 minutes. Add the cream and reduce the heat and simmer for another 5 minutes. Whisk in the butter then strain the sauce through a fine-mesh sieve. Blend the strained sauce with a handheld mixer or in a blender. Return the sauce to the pan and stir in the Meyer lemon juice and zest, black pepper and season with salt. Stir the crab meat into the sauce and keep warm.
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