Potted Crab Recipes

POTTED CRAB

Steps:

• 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.

POTTED CRAB

Steps:

• Crack crab shells with kitchen shears and extract meat. Cut enough crab into 1/2-inch pieces to measure 1/2 cup and transfer to a bowl.
• Pulse remaining crab in a food processor to finely chop (do not over process).
• Add to bowl with remaining ingredients and stir well. Season with salt to taste.
• Pack into a 1 1/2 cup crock or bowl and cover surface with plastic wrap.
• Chill at least 2 hours. Bring to room temperature before serving.

POTTED CRAB

Steps:

• Remove crabmeat from shell, discarding cartilage, then finely chop all of crabmeat and transfer to a bowl. Melt butter in a 10-inch heavy skillet over low heat and stir in remaining ingredients (except crabmeat). Cool 3 minutes, then stir in crabmeat.
• Transfer mixture to dish and tamp down. Cover surface with wax paper, then cover dish with plastic wrap and chill at least 2 hours. Bring to room temperature before serving.

POTTED CRAB

Steps:

• Remove crab meat from shell, discarding cartilage, then finely chop all of crabmeat and transfer to a bowl. Melt butter in a 10-inch heavy skillet over low heat and stir in remaining ingredients (except crabmeat). Cool 3 minutes, then stir in crabmeat.
• Transfer mixture to 4 to 6 individual serving ramekins and tamp down. Cover the surface of each ramekin with a circle of wax paper, then cover the dishes with plastic wrap and chill at least 2 hours, preferably overnight.
• Bring to room temperature before serving.