Spiced potted crab
- Preparation and cooking time
- Plus chilling
- Serves 6
A great get-ahead starter for the summer which can be made up to two days in advance
- 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.
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.