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Potted crab served in a dish

Potted crab

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling
  • Easy
  • Serves 2

Rustle up Tom Kerridge's crab starter with a hint of smoked paprika for your next dinner party. You can make it ahead, leaving you time to sit down and enjoy

Nutrition: Per serving
NutrientUnit
kcal715
fat45g
saturates14g
carbs49g
sugars4g
fibre3g
protein27g
salt2.6g
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Ingredients

  • 150g picked white crabmeat, the freshest you can buy
  • 2 tbsp mayonnaise
  • 1 shallot, peeled and finely chopped
  • small handful chives, chopped
  • ½ orange, zested
  • 2 large slices sourdough, grilled or griddled, to serve

For the paprika butter

  • 60g butter
  • ¼ tsp smoked paprika

Method

  • STEP 1

    Tip the crabmeat into a bowl and mix with the mayonnaise, shallot, chives, orange zest and some seasoning. Spoon the mixture into a shallow serving dish. Smooth the top over, then pop in the fridge to chill.

  • STEP 2

    Gently melt the butter and smoked paprika together. Leave the butter to cool a little, but don’t let it solidify. Carefully pour the clear butter fat over the crab, leaving the milky butter residue still in the saucepan. Return to the fridge for 20-25 mins or up to a day to firm the butter up. Serve with some grilled sourdough for spreading everything over.

Goes well with

Recipe from Good Food magazine, July 2018

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