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Potted crab

Rustle up Tom Kerridge's crab starter with a hint of smoked paprika for your next dinner party. You can make it ahead, leaving you time to sit down and enjoy

  • Prep: 10 mins
    Cook: 2 mins
    Plus chilling
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 715
  • Carbohydrates 49
  • Saturated Fat 14
  • Sugar 4
  • Protein 27
  • Fat 45
  • Fibre 3
  • Salt 2.6

Nutrition per serving

  • Calories 715
  • Carbohydrates 49
  • Saturated Fat 14
  • Sugar 4
  • Protein 27
  • Fat 45
  • Fibre 3
  • Salt 2.6

Ingredients

  • 150g picked white crabmeat, the freshest you can buy
  • 2 tbsp mayonnaise
  • 1 shallot, peeled and finely chopped
  • small handful chives, chopped
  • ½ orange, zested
  • 2 large slices sourdough, grilled or griddled, to serve
  • 60g butter
  • ¼ tsp smoked paprika

Method

  1. 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.

  2. 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.