Spiced potted crab
A great get-ahead starter for the summer which can be made up to two days in advance
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 mins
Cook 5 mins
plus chilling
- Tip the crab into a bowl and check for any pieces of shell. Melt 100g of the butter and add half the chilli, the lemon juice, nutmeg and salt. Add to the crab and mix well. Pack into a bowl or jar, pressing down lightly.
- Melt the remaining butter. When it is foaming, remove from the heat. When the foam has died down, carefully skim off any scum that is on the surface with a teaspoon, then pour the clear butter over the crab, leaving behind any milky sediment. Scatter over the remaining chilli and put a bay leaf in the centre.
- Leave to set in the fridge for about 1 hr. Serve on a board with the prawns and radishes, with toasted rustic bread.
BUYING YOUR CRAB
If you buy the crabmeat fresh from the fish counter, you'll need two medium-size dressed crabs.
SERVING SUGGESTION
Make this in a bowl or pack it into a jar for everyone to dig in and share. Alternatively, pot it into six small dishes or ramekins for individual servings.
PER SERVING
283 kcalories, protein 10g, carbohydrate 1g, fat 27 g, saturated fat 16g, fibre 0g, salt 0.89 g
Recipe from Good Food magazine, June 2011.
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http://www.bbcgoodfood.com/recipes/1368633/
http://www.bbcgoodfood.com/recipes/1368633/
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Ingredients
- 300g prepared crab , fresh or frozen (defrosted)
- 175g butter
- 1 red chilli , deseeded and finely chopped
- juice 1 lemon
- ½ tsp freshly grated nutmeg
- 1 bay leaf
- 18-20 large cooked prawns in their shells, bunch radishes, toasted rustic bread such as sourdough, to serve
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 mins
Cook 5 mins
plus chillingIngredients
- 300g prepared crab , fresh or frozen (defrosted)
- 175g butter
- 1 red chilli , deseeded and finely chopped
- juice 1 lemon
- ½ tsp freshly grated nutmeg
- 1 bay leaf
- 18-20 large cooked prawns in their shells, bunch radishes, toasted rustic bread such as sourdough, to serve
PER SERVING
283 kcalories, protein 10g, carbohydrate 1g, fat 27 g, saturated fat 16g, fibre 0g, salt 0.89 g
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30 May 2011
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30 May 2011
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03 June 2011
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27 February 2012
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