Ingredients

• 1 lb king crab leg, cooked (thawed if frozen and shells split lengthwise)
• 1/2 lb lump crabmeat, picked over
• 1/2 cup unsalted butter
• 1 tablespoon medium-dry sherry
• 1 teaspoon lemon zest, finely grated
• 1 teaspoon lemon juice
• 1 teaspoon minced shallot
• 1/4 teaspoon ground mace
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 pinch cayenne

Instructions

1. Remove crab meat from shell, discarding cartilage, then finely chop all of crabmeat and transfer to a bowl. Melt butter in a 10-inch heavy skillet over low heat and stir in remaining ingredients (except crabmeat). Cool 3 minutes, then stir in crabmeat.

2. Transfer mixture to 4 to 6 individual serving ramekins and tamp down. Cover the surface of each ramekin with a circle of wax paper, then cover the dishes with plastic wrap and chill at least 2 hours, preferably overnight.

3. Bring to room temperature before serving.