Curry spiced potted crab
- July 2016
- Serves 4
- Hands on time 15 min, plus chilling
Mild curry powder works gives a new twist to a seaside special in Debbie Major’s curry-spiced potted crab recipe.
- 31.2g (19.6 saturated)
- 0.7g (0.3g sugars)
- 150g unsalted butter
- 2 tsp finely grated fresh ginger
- ½ tsp mild curry powder
- Pinch cayenne pepper
- Finely grated zest ½ lemon, plus 2 tsp juice
- 300g fresh white crabmeat
- Pinch white pepper
- Pink peppercorns to garnish
- Soda bread or sourdough toast to serve
- Melt 100g of the butter in a large pan over a low heat. Add the fresh ginger, curry powder, cayenne and lemon zest, then remove from the heat and set aside for a couple of minutes to let the flavours infuse.
- Return the pan to a low heat, add the crabmeat and stir together gently for 1-2 minutes until warmed through, taking care not to breakup any lumps of crabmeat. Remove from the heat, add the lemon juice and season to taste with salt and freshly ground white pepper.
- Spoon the mixture evenly into 4 x 100ml jars, pots or ramekins and lightly level the surface, but don’t pack down. Melt the remaining butter and spoon it over, then garnish with a few pink peppercorns. Chill for at least 2 hours to set.
- If the pots have been in the fridge for a few hours, remove 30 minutes before serving to soften slightly. Serve with fingers of soda bread or sourdough toast.
When seasoning the crab mixture, add slightly more salt than usual as in cold food the flavour is dampened down and may seem a little bland.
You may need extra butter to cover in step 3, depending on the size of the containers.
Make the potted crab up to 12 hours in advance and keep in the fridge. Allow to come up to room temperature for 30 minutes before serving.
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