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Nutrition: per serving

  • kcal344
  • fat34g
  • saturates20g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein10g
  • salt1.11g
    low
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Method

  • step 1

    Combine crab, cayenne, lemon juice and zest, and season well. Pack into 8 small or 1 large ramekin. Melt the butter, then pour over until the crab is covered with a thin film. Top with a parsley leaf if you like, then cool in the fridge. (It will keep for up to 2 days in the fridge.) To prevent the butter melting, transport to your picnic in a chiller bag.

Recipe from Good Food magazine, August 2006

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