Name: Spiced potted crab
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6
Cuisine: British
Ingredients: 300g prepared crab fresh or frozen (defrosted); 175g butter; 1 red chilli deseeded and finely chopped; juice 1 lemon; ½ tsp freshly grated nutmeg; 1 bay leaf; 18-20 large cooked prawns in their shells, bunch radishes, toasted rustic bread such as sourdough, to serve

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Spiced potted crab

Spiced potted crab

Mary Cadogan

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Serves 6

Easy

Prep: 20 mins

Cook: 5 mins

Plus chilling

A star rating of 4 out of 5.4 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

300g prepared crab

fresh or frozen (defrosted)
175g butter
1 red chilli

deseeded and finely chopped
juice 1 lemon
½ tsp freshly grated nutmeg
1 bay leaf
18-20 large cooked prawns

in their shells, bunch radishes, toasted rustic bread such as sourdough, to serve

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Nutrition: per serving

kcal283
fat27g
saturates16g
carbs1g
sugars0g
fibre0g
protein10g
salt0.89g

low

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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