Potted Crab

• 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
• Special equipment: a 2-cup glass or ceramic dish; or 4 to 6 (4-oz) ramekins
• Accompaniment:Irish brown bread , thinly sliced and toasted

1. Remove crabmeat from shell, discarding cartilage, then finely chop all of crabmeat and transfer to a bowl.
2. Melt butter in a 10-inch heavy skillet over low heat and stir in remaining ingredients (except crabmeat).
3. Cool 3 minutes, then stir in crabmeat.
4. Transfer mixture to dish and tamp down.
5. Cover surface with wax paper, then cover dish with plastic wrap and chill at least 2 hours.
6. Bring to room temperature before serving.

lengthwise, lump crabmeat, butter, sherry, lemon zest, lemon juice, shallot, ground mace, salt, black pepper, cayenne, glass, accompaniment

Taken from www.epicurious.com/recipes/food/views/potted-crab-109192 (may not work)