Potted crab

Potted crab
  • Serves icon Serves 6
  • Time icon Hands on time 15 mins

An easy potted crab recipe makes a quick starter to serve at a dinner party. You can also make it ahead of time.

Nutrition: per serving

Calories
169kcals
Fat
13.8g (7.4g saturated)
Protein
10.1g
Carbohydrates
1g (0.8g sugars)
Salt
0.7g
Calories
169kcals
Fat
13.8g (7.4g saturated)
Protein
10.1g
Carbohydrates
1g (0.8g sugars)
Salt
0.7g

Ingredients

  • 300g fresh crabmeat, a mix of 200g white and 100g brown is best (see our how-to video below)
  • 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
  • Lemon wedges, to serve
  • 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.

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