Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Dwarf Meyer lemon tree — sweet lemons year-round indoors
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wooden crab mallet — crack shells at the crab boil table
Concentrated lemon — cakes, frostings, glazes, curds
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Dwarf Meyer lemon tree — sweet lemons year-round indoors
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wooden crab mallet — crack shells at the crab boil table
Concentrated lemon — cakes, frostings, glazes, curds
You're reading one of recipes available free. Full library with Gastronome.
Bring juice and Sherry to a boil in a small saucepan over medium-high heat; cook until reduced to 1 tablespoon, about 3 minutes. Transfer to a mini-processor; let cool. Add butter, lemon zest, and harissa; puree until smooth. Transfer to a small bowl. Season to taste with salt and pepper. Gently fold crabmeat into butter (keep crab pieces intact). Pack crab butter into a crock, smoothing top with a butter knife. Cover and chill for at least 3 hours and up to 2 days. Garnish with lemon slices, if desired. Let stand until room temperature, about 1 hour, and serve with buttered toast points.