Spiced Potted Crab
Indulge in the rich and savory flavors of this delectable crab and prawn potted treat. Bursting with the zing of red chillies, the freshness of lemon juice, and the warmth of nutmeg, this dish is a delightful symphony of flavors. With each creamy, buttery bite, you'll experience a delightful union of crab and prawns, perfectly complemented by the crunch of radishes and the comforting aroma of toasted rustic bread. It's a culinary experience that will have your taste buds singing with joy.
— Constant Cookbook
Ingredients
- 300g prepared crab , fresh or frozen (defrosted)
- 175g butter
- 1 red chilli , deseeded and finely chopped
- juice 1 lemon
- ½ tsp freshly grated nutmeg
- 1 bay leaf
- 18-20 large cooked prawns in their shells, bunch radishes, toasted rustic bread such as sourdough, to serve
Instructions
- 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.
Cook Time
5M
Prep Time
PT20M
Yield
Serves 6
Nutrition
- Calories: 283 calories
- Fat Content: 27 grams fat
- Saturated Fat Content: 16 grams saturated fat
- Carbohydrate Content: 1 grams carbohydrates
- Protein Content: 10 grams protein
- Sodium Content: 0.89 milligram of sodium
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