1/2 lb lump crabmeat

1/2 stick unsalted butter

1 tablespoon medium-dry Sherry

1 teaspoon finely grated lemon zest

1 teaspoon fresh lemon juice

1 teaspoon minced shallot

1/4 teaspoon ground mace (or whatever you feel like)

1/4 teaspoon salt

black pepper to taste

pinch of cayenne

Melt butter in a skillet over low heat and stir in remaining ingredients (except crabmeat). cook for a few minutes then add crabmeat and combine.

Transfer mixture to dish or dishes and tamp down.  Cover surface with wax paper, then cover with plastic wrap and chill at least 23 hours.  Bring to room temp. before serving.

I planned on taking a photo of Helen’s gift but we ate the whole thing.  It was sooo good!!