Spiced potted crab

Spiced potted crab

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(4 ratings)

Prep: 20 mins Cook: 5 mins Plus chilling


Serves 6
A great get-ahead starter for the summer which can be made up to two days in advance

Nutrition and extra info

Nutrition: per serving

  • kcal283
  • fat27g
  • saturates16g
  • carbs1g
  • sugars0g
  • fibre0g
  • protein10g
  • salt0.89g
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  • 300g prepared crab, fresh or frozen (defrosted)


    A crustacean that has its skeleton on the outside protecting a soft, flavoursome flesh. There…

  • 175g butter



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

  • 1 red chilli, deseeded and finely chopped
  • juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • ½ tsp freshly grated nutmeg



    One of the most useful of spices for both sweet and savoury

  • 1 bay leaf
  • 18-20 large cooked prawns in their shells, bunch radishes, toasted rustic bread such as sourdough, to serve



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…


  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.

  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.

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

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Comments, questions and tips

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30th Jun, 2012
Wow...delicious, tried this with the 50% brown & 50% white cornish crab you can get from Waitrose. Amazing flavour, everyone loved it.
27th Feb, 2012
Very disappointed!! I used more chilli than the recipe but still quite bland. I won't be doing this again...
3rd Jun, 2011
Delicious! I used a little less butter, but it was heavenly and so very quick to do. Don't be afraid of the chili, it really does give it a lovely kick and complements the crab beautifully. We will definitely be making it again!
30th May, 2011
My boyfriends sister cooked this for us and it was absolutely amazing!! What a lovely summer starter, will definitely make myself!
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