- 150g picked white crabmeat, the freshest you can buy
- 2 tbsp mayonnaise
- 1 shallot, peeled and finely chopped
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
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 is a method of leavening bread, based on uncooked bread dough (known as 'mother…
For the paprika butter
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.
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.