Potted Crab with Meyer Lemon

Name: Potted Crab with Meyer Lemon
Yield: Makes about 1 3/4 cups Servings
Ingredients: 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

By Christopher Hirsheimer and Melissa HamiltonPhotographer Jason Lowe

April 1, 2012

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

Recipe notes