Cornish Potted Crab

Ingredients

• 100 g Fresh picked crab meat (Ideally a mixture of white and brown meat)
• 75 g Unsalted butter (Melted; use about 45 g to cook and mix with the crab, reserving the remainder for sealing the tops)
• 0.5 Orange zest (Finely grated zest of ½ orange)
• 0.5 Lemon zest (Finely grated zest of ½ lemon)
• 1 tsp Fresh lemon juice
• 0.25 tsp Ground mace
• Cayenne pepper or smoked paprika (A small pinch, plus a little extra for finishing)
• Freshly grated nutmeg (A small pinch)
• 1 tbsp Fresh tarragon or dill (Finely chopped; use either herb or a mixture of both)
• 1 tbsp Crème fraîche (Optional)
• Sea salt (To taste)
• Freshly ground black or white pepper (To taste)
• Sourdough, crusty bread, or toast fingers (For serving; toast until hot and crisp)
• Lemon wedges (For serving)
• Fresh dill or tarragon (For garnish)

Steps

1. 1

   Gently melt the unsalted butter in a small saucepan over low heat. Do not let it brown. Pour about 45 g of the melted butter into a mixing bowl, reserving the remaining melted butter in the pan for sealing the ramekins.

2. 2

   Add the crab meat, orange zest, lemon zest, lemon juice, ground mace, chopped tarragon or dill, cayenne pepper or smoked paprika, and freshly grated nutmeg to the remaining butter in the pan. Fry gently for 1–2 minutes, just until warmed through and fragrant; avoid vigorously cooking the crab.

3. 3

   Season the crab mixture with sea salt and freshly ground black or white pepper. Transfer it to the bowl containing the reserved 45 g butter and gently mix until combined. Stir in the crème fraîche at this stage if using.

4. 4

   Spoon the mixture evenly into two small ramekins. Press it down lightly with the back of a spoon so the surface is compact and level.

5. 5

   Pour the remaining melted butter over the crab in each ramekin, covering the surface completely to create a seal. Finish with a little cayenne pepper or smoked paprika.

6. 6

   Refrigerate the ramekins for at least 2 hours, until the butter layer is set. Remove them from the refrigerator about 20 minutes before serving so the crab is not fridge-cold.

7. 7

   Serve with plenty of hot toasted sourdough, crusty bread, or toast fingers, accompanied by lemon wedges and dill or tarragon for garnish.

Notes

The butter seal helps protect the crab from air, reflecting the traditional potting method. Keep refrigerated and serve within a short time after preparation; the source specifies chilling for at least 2 hours and resting at room temperature for 20 minutes before serving.

Nutrition per serving

• appetizer
• British
• Cornish
• seafood
• crab
• no-bake
• make-ahead
• gluten-free if served without bread