Lunch: Potted Crab

Recipe by /contributors/ruth-cousineau 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.

This recipe includes superfoods such as:

Lemon

Health benefits of Potted Crab

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

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)

Instructions

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

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