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Potted crab

Prep time
5 mins
Cooking Time
5 mins
Serves
2

Ingredients

For the crab  

  • 150g white crab meat 
  • 1 tsp capers, chopped 
  • ½ shallot, finely diced 
  • 1 tsp lemon zest 
  • 1 tsp chives, finely chopped 
  • 2 tbsp mayo 
  • ½ tsp paprika 
  • Pinch of cayenne pepper 
  • Pinch of ground mace 
  • Pinch of white pepper 
  • Salt to taste 

To pot 

  • 50g unsalted butter 
  • ½ tsp chives, finely chopped 
  • Pinch of mace 
  • Sea salt flakes
To serve 

  • Grilled sourdough 
  • Chargrilled peach and Chinese cabbage

Method

  1. Start by melting your butter on a medium low heat. Flavour the butter with a little ground mace and once melted gently scoop the white milk fats off the surface leaving a golden liquid with heavier milk fats at the bottom. The golden yellow clarified butter provides a seal to cover the crab and keep it fresh longer. 
  2. Mix all your crab meat ingredients together and season to taste. Adjust the subtle flavours with a pinch rather than measuring in teaspoons for the correct delicate balance. You want the mix to taste complex but not overpowering. Aim for a gentle warming heat and sweetness. 
  3. Place the crab into a sterilised glass Kilner jar and press down with a spoon to expel any air pockets. Cover with a layer of clarified butter poured on top. Sprinkle some extra chives into the butter to garnish and place into the fridge to set.  
  4. Once this has chilled (for1-2 hours) serve with sea salt flakes on top and grilled sourdough. Chargrilled peach and Chinese cabbage work well to garnish this classic potted crab. 

https://www.msc.org/uk/what-you-can-do/sustainable-seafood-recipes/recipe/potted-crab

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