Potted crab with Arënkha MSC butter
Thanks to Arënkha for providing this recipe.
Delightfully easy to make, particularly if you buy the tubs of sustainable Cornish brown and white hand‐picked crab rather than undertaking the time‐consuming chore of picking the meat from the shell yourself. The buttery Arënkha MSC topping provides a lovely burst of subtle, smoky‐saltiness to the rich creaminess of the crab.
150g (5oz) butter
1 x 55g jar Arënkha MSC
350g (12oz) brown & white crab meat
juice ½ lemon
½ level tsp ground nutmeg
pinch cayenne pepper
seeded or sourdough toast, to serve
ground black pepper
You will also need 4 small china pots with 150ml (5floz) capacity.
Melt the butter in a small pan over a low heat. Spoon off the clear liquid butter into a small bowl, leaving behind the white solids at the bottom of the pan and discard. Mix the jar of Arënkha MSC into the butter.
Lightly combine the brown and white crab meat in a bowl with the lemon juice, nutmeg, cayenne and some black pepper. Divide between the pots, then carefully spoon over the Arënkha MSC butter ensuring that the crab is completely covered and that the Arënkha MSC is evenly distributed. Refrigerate for 30 minutes until the butter has set. Serve with hot toast.