Potted crab
By Tom Kerridge
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
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Prep:10 mins
Cook:2 mins
Plus chilling - Serves 2
- Easy
Nutrition per serving
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kcal 715
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fat 45g
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saturates 14g
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carbs 49g
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sugars 4g
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fibre 3g
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protein 27g
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salt 2.6g
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
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.
