Food & Cooking Recipes Ingredients Seafood Recipes Potted Crab Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 3 cups This rich dish travels well, making it perfect for outings such as picnics. Ingredients 1 ½ cups (3 sticks) unsalted butter 1 pound jumbo lump crabmeat, picked over 1 tablespoon brandy 2 teaspoons minced fresh red chile (seeded if desired) ½ teaspoon coarse salt ½ teaspoon freshly ground pepper ¼ teaspoon paprika ¼ teaspoon ground nutmeg Melba Toast, for serving Directions Clarify butter: Melt 1 cup butter in a small, deep saucepan over low heat. Simmer 10 minutes. Remove from heat, and let stand 10 minutes. Using a spoon, skim foam from surface. Carefully pour clarified butter (the clear liquid) into a medium saucepan; discard milk solids from bottom of small pan. Set clarified butter over medium heat. Gently stir in crabmeat. Heat until just bubbling. Remove from heat. Gently stir in brandy, chile, salt, pepper, paprika, and nutmeg. Divide crab mixture among three 1-cup jars. Let cool completely. Melt remaining 1/2 cup butter in a small saucepan over low heat. Let cool completely. Pour over crab mixture in jars. Let stand at room temperature 30 minutes before serving. Serve with melba toast. Cook's Notes Potted crab can be refrigerated in airtight jars up to 1 week. Rate it Print