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.
•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.
Recipe information
Total Time
2 1/2 hours
Yield
Makes 8 servings (makes about 1 1/2 cups)
Ingredients
Accompaniment:
Preparation
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.
Recipe notes
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