Active Time

　　25 minutes

　　Total Time

　　2 1/2 hours

　　The delicate sweetness of Alaskan king crab is front and center in this easy-to-make appetizer. The crab legs come already cooked and need only be cracked to extract the pink-flecked succulent meat.

　　

Ingredients

Makes 8 servings (makes about 1 1/2 cups)

　　1 pound frozen Alaskan king crab legs (about 2), thawed

　　8 tablespoons (1/2 cup) unsalted butter, melted

　　1 1/2 tablespoons medium-dry Sherry

　　1/8 teaspoon freshly grated nutmeg

　　1/8 teaspoon cayenne

　　1 tablespoon finely chopped chives

　　1/2 to 1 teaspoon lemon juice (to taste)

　　

Accompaniment:

toasted baguette slices

　　

Step 1

Crack crab shells with kitchen shears and extract meat. Cut enough crab into 1/2-inch pieces to measure 1/2 cup and transfer to a bowl.

　　

Step 2

Pulse remaining crab in a food processor to finely chop (do not over process).

　　

Step 3

Add to bowl with remaining ingredients and stir well. Season with salt to taste.

　　

Step 4

Pack into a 1 1/2 cup crock or bowl and cover surface with plastic wrap.

　　

Step 5

Chill at least 2 hours. Bring to room temperature before serving.

　　Cooks' Notes:

　　•The potted crab can be prepared up to 2 days ahead and kept chilled, but don't forget to allow time (about 1 hour) to bring it to room temperature before serving.

　　•Baguette slices can be toasted 1 day ahead and kept in an airtight container at room temperature.