Potted Crab

• 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)
• toasted baguette slices

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.
2. Pulse remaining crab in a food processor to finely chop (do not over process).
3. Add to bowl with remaining ingredients and stir well. Season with salt to taste.
4. Pack into a 1 1/2 cup crock or bowl and cover surface with plastic wrap.
5. Chill at least 2 hours. Bring to room temperature before serving.

crab, unsalted butter, sherry, nutmeg, cayenne, chives, lemon juice, baguette slices

Taken from www.epicurious.com/recipes/food/views/potted-crab-387494 (may not work)