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Potted Crab with Meyer Lemon
- 1–2 Meyer lemons (2 teaspoons finely grated zest, 3 tablespoons juice, plus thin slices for garnish)
- 2 tablespoons Sherry
- 1/2 cup (8 tablespoons) unsalted butter (preferably Kerrygold Pure Irish), room temperature
- 1 teaspoon harissa paste or 1/8 teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper
- 8 ounces lump crabmeat, picked over for shells
- Buttered toast points
Directions:View on Bon Appetit
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