Go potty for this potted crab recipe. The crème fraîche tastes great with the crab and helps to bind the mixture so it's perfect for freezing.
Ingredients
- 300g fresh crabmeat (a mix of 200g white and 100g brown is best)
- 4 tbsp crème fraîche
- 2 tsp hot creamed horseradish
- 2 spring onions, very finely
- chopped
- ½ tsp ground cayenne pepper
- 50g butter, melted
- 1 tsp dried pink peppercorns
- (from Waitrose or delis)
- Lemon wedges and toasted sourdough bread to serve
Method
- 1. Mix the crabmeat, crème fraîche, horseradish, spring onions, cayenne and half the melted butter.
- 2. Spoon into 6 x 120ml ramekins, then pour over a thin layer of melted butter. Press a few pink peppercorns into the top of each.
- 3. Wrap the pots individually in baking paper, then cling film, then freeze for up to 1 month. (Or chill in the fridge for at least 1 hour and up to 24 hours.)
- 4. Thaw in the fridge overnight until defrosted. Serve with lemon wedges and toasted sourdough.
Nutritional info
PER SERVING 169kcals, 13.8g fat (7.4g saturated), 10.1g protein, 1g carbs, 0.8g sugar, 0.7g salt