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Ingredients
1 teaspoon harissa paste or
7 servings kosher salt and pepper black freshly ground
1 lemon zest finely grated for garnish thin (2 teaspoons zest, 3 tablespoons juice, plus slices )
8 ounces lump crab meat picked over for shells
2 tablespoons cooking sherry
7 servings buttered toast points
8 tablespoons butter unsalted pure room temperature (preferably Kerrygold Irish)
Equipment
bowl
butter knife
Directions
Bring juice and Sherry to a boil in a smallsaucepan over medium-high heat; cookuntil reduced to 1 tablespoon, about 3 minutes.
Transfer to a mini-processor; let cool.
Addbutter, lemon zest, and harissa; purée untilsmooth.
Transfer to a small bowl. Seasonto taste with salt and pepper. Gently foldcrabmeat into butter (keep crab piecesintact). Pack crab butter into a crock,smoothing top with a butter knife. Cover andchill for at least 3 hours and up to 2 days.
Garnish with lemon slices, if desired.
Letstand until room temperature, about 1 hour,and serve with buttered toast points.
