Follow these steps for perfect results
king crab leg
cooked, thawed, shells split lengthwise
lump crabmeat
picked over
unsalted butter
melted
medium-dry sherry
lemon zest
finely grated
lemon juice
minced shallot
minced
ground mace
salt
black pepper
cayenne
Remove crab meat from shell, discard cartilage, and finely chop all crabmeat.
Transfer chopped crabmeat to a bowl.
Melt butter in a skillet over low heat.
Stir in sherry, lemon zest, lemon juice, shallot, mace, salt, and pepper into the melted butter.
Cool the butter mixture for 3 minutes.
Stir the cooled butter mixture into the crabmeat.
Transfer the mixture to individual serving ramekins, tamping down firmly.
Cover the surface of each ramekin with a circle of wax paper.
Cover the ramekins with plastic wrap.
Chill the ramekins for at least 2 hours, preferably overnight.
Bring to room temperature before serving.
Expert advice for the best results
Use high-quality butter for the best flavor.
Adjust the amount of cayenne pepper to your preference.
Ensure the crabmeat is thoroughly chilled before serving.
Everything you need to know before you start
10 minutes
Can be made 1-2 days in advance.
Serve in ramekins, garnished with a sprig of fresh herb.
Serve with crusty bread, crackers, or cucumber slices.
Pair with a chilled white wine or champagne.
Complements the flavors of the dish
Discover the story behind this recipe
Traditionally served as a preserved delicacy in the UK.
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