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Spiced potted crab

Spiced potted crab

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A star rating of 4 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling
  • Easy
  • Serves 6

A great get-ahead starter for the summer which can be made up to two days in advance

Nutrition: per serving
HighlightNutrientUnit
kcal283
fat27g
saturates16g
carbs1g
sugars0g
fibre0g
protein10g
low insalt0.89g
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Ingredients

Method

  • STEP 1

    Tip the crab into a bowl and check for any pieces of shell. Melt 100g of the butter and add half the chilli, the lemon juice, nutmeg and salt. Add to the crab and mix well. Pack into a bowl or jar, pressing down lightly.

  • STEP 2

    Melt the remaining butter. When it is foaming, remove from the heat. When the foam has died down, carefully skim off any scum that is on the surface with a teaspoon, then pour the clear butter over the crab, leaving behind any milky sediment. Scatter over the remaining chilli and put a bay leaf in the centre.

  • STEP 3

    Leave to set in the fridge for about 1 hr. Serve on a board with the prawns and radishes, with toasted rustic bread.

RECIPE TIPS
SERVING SUGGESTION

Make this in a bowl or pack it into a jar for everyone to dig in and share. Alternatively, pot it into six small dishes or ramekins for individual servings.

BUYING YOUR CRAB

If you buy the crabmeat fresh from the fish counter, you'll need two medium-size dressed crabs.

Recipe from Good Food magazine, June 2011

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A star rating of 4 out of 5.4 ratings
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