Luxurious Dungeness Crab Pâté
Indulge in the coastal flavors of this exquisite Dungeness Crab Pâté, a refined dish that combines tender crab meat with rich, buttery goodness. Originally featured in the March 2004 issue of Gourmet Magazine, this potted crab recipe beautifully balances the sweetness of freshly picked crabmeat with the brightness of lemon and a hint of sherry. It's an ideal appetizer or elegant addition to any gathering. For the best flavor, prepare this dish a day in advance, allowing the ingredients to meld together. The pâté can be stored in the refrigerator for up to 3 days, making it a convenient choice for entertaining.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
king crab leg
1 lb (cooked and thawed (shells split lengthwise))
lump crabmeat
1/2 lb (picked over for shells)
unsalted butter
1/2 cup (melted)
medium-dry sherry
1 tablespoon (measured)
lemon zest
1 teaspoon (finely grated)
lemon juice
1 teaspoon (freshly squeezed)
minced shallot
1 teaspoon (finely chopped)
ground mace
1/4 teaspoon (measured)
salt
1/4 teaspoon (measured)
black pepper
1/8 teaspoon (freshly ground)
cayenne pepper
1 pinch (measured)
Instructions
1
Begin by carefully extracting the meat from the king crab legs, discarding any cartilage, and finely chopping the crab meat. Place it in a mixing bowl. If using lump crabmeat, gently pick through to remove any shell fragments without breaking the lumps.
2
In a 10-inch heavy skillet, melt the unsalted butter over low heat. Once melted, stir in the medium-dry sherry, lemon zest, lemon juice, minced shallot, ground mace, salt, black pepper, and cayenne pepper. Allow to cool for about 3 minutes.
3
Gradually fold the chopped king crab and lump crabmeat into the buttery mixture, ensuring the crab is evenly coated and well combined.
4
Transfer the luxurious crab mixture into four to six individual serving ramekins, pressing down gently to eliminate any air pockets and create an even top surface.
5
Cover the surface of each ramekin with a circle of wax paper to protect it from drying out, then wrap tightly with plastic wrap. Chill the ramekins in the refrigerator for at least 2 hours, though overnight is preferable for the flavors to meld.
6
Before serving, let the crab pâté sit at room temperature for 15-20 minutes to soften slightly, enhancing the creamy texture.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Luxurious Dungeness Crab Pâté?
It is a refined coastal dish that combines tender crab meat with rich, buttery goodness and elegant seasonings.
Where did this recipe originate?
This recipe was originally featured in the March 2004 issue of Gourmet Magazine.
How long can the pâté be stored in the refrigerator?
The pâté can be stored in the refrigerator for up to 3 days.
Why should I prepare this dish a day in advance?
Preparing it a day in advance allows the ingredients and flavors to meld together for the best taste.
What types of crab are used in this recipe?
The recipe uses a combination of 1 lb of king crab legs and 1/2 lb of lump crabmeat.
How much butter is required?
The recipe calls for 1/2 cup of unsalted butter, melted.
What type of sherry should I use?
Use one tablespoon of medium-dry sherry.
What citrus elements are included?
The pâté includes 1 teaspoon of finely grated lemon zest and 1 teaspoon of freshly squeezed lemon juice.
What unique spice is used for flavoring?
The recipe uses 1/4 teaspoon of ground mace to add a refined aromatic note.
How should the king crab meat be prepared?
Extract the meat from the shells, discard any cartilage, and finely chop the meat.
What is the preparation for the lump crabmeat?
Gently pick through the lump crabmeat to remove any shell fragments while trying to keep the lumps intact.
How long should the butter and spice mixture cool?
Allow the mixture to cool for about 3 minutes after melting and combining ingredients.
How do I incorporate the crab meat into the mixture?
Gradually fold the chopped king crab and lump crabmeat into the buttery mixture until evenly coated.
What should I serve the pâté in?
Transfer the mixture into four to six individual serving ramekins.
Why is it important to press the mixture into the ramekins?
Pressing down gently helps to eliminate air pockets and creates a smooth, even top surface.
How do I protect the pâté while it chills?
Cover the surface of each ramekin with a circle of wax paper and wrap the top tightly with plastic wrap.
How long does the pâté need to chill before serving?
It needs to chill for at least 2 hours, though overnight is preferable for the best flavor.
Should the pâté be served cold?
It should sit at room temperature for 15-20 minutes before serving to soften the texture.
What is the benefit of letting it sit at room temperature?
Allowing it to sit briefly enhances the creamy texture of the pâté.
How much shallot is needed?
The recipe requires 1 teaspoon of finely chopped minced shallot.
Is this recipe spicy?
It has a very subtle heat from 1/8 teaspoon of black pepper and a pinch of cayenne pepper.
Can I use salted butter?
The recipe specifies unsalted butter to better control the overall salt levels of the dish.
How many servings does this recipe provide?
It fills four to six individual serving ramekins.
What is the primary flavor profile of the dish?
It balances the sweetness of crab with the brightness of lemon and the richness of butter and sherry.
Do I need to cook the crabmeat?
The king crab legs should be cooked and thawed before you begin the preparation.
What tool is used for the lemon zest?
A fine grater should be used to achieve 1 teaspoon of finely grated zest.
Is this suitable for elegant entertaining?
Yes, it is described as an ideal appetizer for elegant gatherings or entertaining.
What should I do if the king crab legs are frozen?
Ensure they are completely thawed before extracting and chopping the meat.
How much salt is added?
The recipe calls for 1/4 teaspoon of salt.
Is this recipe also known as potted crab?
Yes, the description refers to it as a potted crab recipe.