Potted crab served in a dish

Potted crab

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(3 ratings)

Prep: 10 mins Cook: 2 mins Plus chilling


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
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  • 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

  • 60g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • ¼ tsp smoked paprika


  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.

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