- 300g prepared crab, fresh or frozen (defrosted)
A crustacean that has its skeleton on the outside protecting a soft, flavoursome flesh. There…
- 175g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 red chilli, deseeded and finely chopped
- juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 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
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
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.
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.
Buying your crab
If you buy the crabmeat fresh from the fish counter, you'll need two medium-size dressed crabs.