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.

SEAFOOD BOIL

Steps:

• Cut 2 of the lemons into quarters. Slice the remaining lemon into wedges and reserve the wedges for garnish.
• Fill a large pot with 14-16 cups of water. Place the 2 quartered lemons in the water along with the Old Bay seasoning, garlic and onion. Bring to a boil.
• Add the potatoes to the pot and cook for 8 minutes.
• Add the lobster tails and cook for 5 minutes.
• Add the clams, crab, and corn, and cook for 5 minutes.
• Add the shrimp and sausage and cook for 2-3 minutes.
• Drain the seafood mixture from the pot, reserving 1 cup of the broth.
• Melt the butter in a small bowl and whisk it into the reserved broth. Pour the broth over the seafood mixture.
• Garnish with chopped parsley and lemon wedges. Sprinkle with additional Old Bay seasoning to taste, then serve immediately.

POTTED CRAB

Steps:

• Tip the crabmeat into a bowl and mix with the mayonnaise, shallot, chives, orange zest and some seasoning. Spoon the mixture into a shallow serving dish. Smooth the top over, then pop in the fridge to chill.
• Gently melt the butter and smoked paprika together. Leave the butter to cool a little, but don't let it solidify. Carefully pour the clear butter fat over the crab, leaving the milky butter residue still in the saucepan. Return to the fridge for 20-25 mins or up to a day to firm the butter up. Serve with some grilled sourdough for spreading everything over.

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:

• Clarify butter: Melt 1 cup butter in a small, deep saucepan over low heat. Simmer 10 minutes. Remove from heat, and let stand 10 minutes. Using a spoon, skim foam from surface. Carefully pour clarified butter (the clear liquid) into a medium saucepan; discard milk solids from bottom of small pan.
• Set clarified butter over medium heat. Gently stir in crabmeat. Heat until just bubbling. Remove from heat. Gently stir in brandy, chile, salt, pepper, paprika, and nutmeg. Divide crab mixture among three 1-cup jars. Let cool completely.
• Melt remaining 1/2 cup butter in a small saucepan over low heat. Let cool completely. Pour over crab mixture in jars. Let stand at room temperature 30 minutes before serving. Serve with melba toast.

SPICED POTTED CRAB

Steps:

• Tip the crab into a bowl and check for any pieces of shell. Melt 100g of the butter and add half the chilli, the lemon juice, nutmeg and salt. Add to the crab and mix well. Pack into a bowl or jar, pressing down lightly.
• Melt the remaining butter. When it is foaming, remove from the heat. When the foam has died down, carefully skim off any scum that is on the surface with a teaspoon, then pour the clear butter over the crab, leaving behind any milky sediment. Scatter over the remaining chilli and put a bay leaf in the centre.
• Leave to set in the fridge for about 1 hr. Serve on a board with the prawns and radishes, with toasted rustic bread.

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.

ENGLISH POTTED CRAB

Steps:

• Begin by placing the shallots, sherry and spices in a small saucepan. Bring the whole lot up to simmering point, then boil quite briskly until the liquid has reduced to about a generous dessertspoon - it should only take about 2 minutes. Next, stir in the cubes of butter and, when they are melted, turn the heat down to very low and let it all simmer as gently as possible for 15 minutes, giving it a stir from time to time. After that, remove it from the heat and leave it to cool for about half an hour. Towards the end of that time you'll need to assemble a nylon sieve fitted over a bowl and another bowl filled with ice cubes. Then pour the spicy butter through the sieve and press well to extract all the juice from the shallots. Now set the bowl over the ice and, using an electric hand whisk, whisk until the butter becomes thick and creamy without becoming hard. Now mix in the crab meat, anchovy essence, teaspoon of lemon juice and a really good seasoning of salt and freshly milled black pepper. Taste and check the seasoning - you might like to add a little extra lemon juice. Then spoon the mixture into the ramekins or a larger pot. Cover with clingfilm and chill for 3 hours. Remove the potted crab from the fridge about half an hour before serving and serve with mustard and cress, lemon quarters, perhaps a tad more cayenne pepper and fresh wholemeal bread and butter. Note: if you want to make this a day or so ahead, cover the surface with melted butter to seal off the air. To do this, melt 50 g (2 oz) of butter and divide it between the ramekins, pouring a bit over the potted crab in each one, or pour it all over the potted crab in the single large pot.