Potted Crab

Ingredients

• 400 g Crab meat (Irish caught red crab meat recommended)
• 2 tbsp crème fraîche (heaped)
• 1 tbsp horseradish
• 1 handful fresh parsley (chopped)
• 1 lemon (zest only)
• 2 spring onions (finely chopped)
• 0.5 tsp ground cayenne pepper (optional)
• 1 tsp garlic powder (optional)
• 60 g butter (melted; divided (30g for mix, 30g for topping))
• salt and pepper (to taste)
• lemon wedges (for serving)
• sourdough bread (toasted, for serving)

Steps

1. 1

   Melt 60g of butter in a small saucepan or microwave. Set aside.

2. 2

   In a medium mixing bowl, combine the 400g of crab meat, 2 heaped tablespoons of crème fraîche, 1 tablespoon of horseradish, chopped parsley, lemon zest, and finely chopped spring onions.

3. 3

   Add the optional 1/2 teaspoon of ground cayenne pepper and 1 teaspoon of garlic powder if desired.

4. 4

   Pour 30g (about half) of the melted butter into the bowl with the crab mixture.

5. 5

   Mix all the ingredients together until well combined.

6. 6

   Season the mixture with salt and pepper to taste.

7. 7

   Equally divide the crab mixture into 4 or 5 ramekins, smoothing the tops with a spoon.

8. 8

   Pour the remaining 30g of melted butter over the top of each ramekin to create a thin, even layer that seals the crab.

9. 9

   Place the ramekins in the fridge and allow them to chill and set for at least one hour before serving.

10. 10

    Serve chilled with toasted sourdough bread and lemon wedges on the side.

Notes

The butter seal helps preserve the crab and adds a rich finish. For the best flavor, use high-quality fresh crab meat from a fishmonger.

Nutrition per serving

• appetizer
• seafood
• crab
• Christmas
• easy recipe
• no-cook
• holiday starter