Potted crab

Name: Potted crab
Yield: Serves 6
Cuisine: British recipes
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

Easy
April 2011

Easy
April 2011

Test kitchen approved

Serves 6
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

Nutrition: per serving

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

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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

Mix the crabmeat, crème fraîche, horseradish, spring onions, cayenne and half the melted butter.
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.
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.)
Thaw in the fridge overnight until defrosted. Serve with lemon wedges and toasted sourdough.