Active Time

　　45 minutes

　　Total Time

　　3 3/4 hours

　　

Ingredients

Makes 4 to 6 hors d'oeuvre servings

　　1 lb cooked king crab legs in shell, thawed if frozen and shells split lengthwise

　　1/2 lb lump crabmeat, picked over

　　1 stick (1/2 cup) unsalted butter

　　1 tablespoon medium-dry Sherry

　　1 teaspoon finely grated fresh lemon zest

　　1 teaspoon fresh lemon juice

　　1 teaspoon minced shallot

　　1/4 teaspoon ground mace

　　1/4 teaspoon salt

　　1/8 teaspoon black pepper

　　Pinch of cayenne

　　Accompaniment:Irish brown bread , thinly sliced and toasted

　　

Special Equipment

a 2-cup glass or ceramic dish; or 4 to 6 (4-oz) ramekins

　　

Step 1

Remove crabmeat from shell, discarding cartilage, then finely chop all of crabmeat and transfer to a bowl. Melt butter in a 10-inch heavy skillet over low heat and stir in remaining ingredients (except crabmeat). Cool 3 minutes, then stir in crabmeat.

　　

Step 2

Transfer mixture to dish and tamp down. Cover surface with wax paper, then cover dish with plastic wrap and chill at least 2 hours. Bring to room temperature before serving.

　　Cooks' note:

　　Potted crab is best when made at least 1 day ahead (to allow flavors to meld and mellow) and can be kept chilled up to 3 days.