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Potted Crab

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Serves: 4-6
large cooked crab, prepared if possible
salt and pepper
whole nutmeg, for grating
2 pinches of cayenne pepper
juice of 1 lemon, or to taste
225g / 8 oz lightly salted butter
buttered toast slices and lemon wedges, to serve

If the crab is not already prepared, pick out all the white and brown meat, taking great care to remove all the meat from the claws.

Mix the white and brown meat together in a bowl, but do not mash too smoothly. Season well with salt and pepper and add a good grating of nutmeg, the cayenne pepper and the lemon juice.

Melt half the butter in a saucepan over a medium heat and carefully stir in the crab meat. Turn the mixture out into 4-6 small soufflé dishes or ramekins.

Melt the remaining butter in a clean saucepan over a medium heat, then continue heating for a few moments until it stops bubbling. Allow the sediment to settle, then carefully pour the clarified butter over the crab mixture. Cover and chill in the refrigerator for at least 1 hour before serving with buttered toast and lemon wedges. The seal of clarified butter allows the potted crab to be kept for 1-2 days.

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