Potted crab served in a dish

Potted crab

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 10 mins Cook: 2 mins 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 and extra info

Nutrition: Per serving

  • kcal715
  • fat45g
  • saturates14g
  • carbs49g
  • sugars4g
  • fibre3g
  • protein27g
  • salt2.6g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 150g picked white crabmeat, the freshest you can buy
  • 2 tbsp mayonnaise
  • 1 shallot, peeled and finely chopped
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • small handful chives, chopped
  • ½ orange, zested
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 2 large slices sourdough, grilled or griddled, to serve
    Sourdough

    Sourdough

    sow–er-doh

    Sourdough is a method of leavening bread, based on uncooked bread dough (known as 'mother…

For the paprika butter

  • 60g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • ¼ tsp smoked paprika

Method

  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.

  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.