Spiced potted crab
Serves 6
Easy
Prep:
Cook:
Plus chilling
A great get-ahead starter for the summer which can be made up to two days in advance
Skip to ingredients
- 300g prepared crabfresh or frozen (defrosted)
- 175g butter
- 1 red chillideseeded and finely chopped
- juice 1 lemon
- ½ tsp freshly grated nutmeg
- 1 bay leaf
- 18-20 large cooked prawnsin their shells, bunch radishes, toasted rustic bread such as sourdough, to serve
Nutrition: per serving
- kcal283
- fat27g
- saturates16g
- carbs1g
- sugars0g
- fibre0g
- protein10g
- salt0.89glow
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.
