Prep time
5 mins
Cooking Time
5 mins
Serves
2
Ingredients
Ingredients
For the crab
- 150g white crab meat
- 1 tsp capers, chopped
- ½ shallot, finely diced
- 1 tsp lemon zest
- 1 tsp chives, finely chopped
- 2 tbsp mayo
- ½ tsp paprika
- Pinch of cayenne pepper
- Pinch of ground mace
- Pinch of white pepper
- Salt to taste
To pot
- 50g unsalted butter
- ½ tsp chives, finely chopped
- Pinch of mace
- Sea salt flakes
To serve
- Grilled sourdough
- Chargrilled peach and Chinese cabbage
Method
Method
- Start by melting your butter on a medium low heat. Flavour the butter with a little ground mace and once melted gently scoop the white milk fats off the surface leaving a golden liquid with heavier milk fats at the bottom. The golden yellow clarified butter provides a seal to cover the crab and keep it fresh longer.
- Mix all your crab meat ingredients together and season to taste. Adjust the subtle flavours with a pinch rather than measuring in teaspoons for the correct delicate balance. You want the mix to taste complex but not overpowering. Aim for a gentle warming heat and sweetness.
- Place the crab into a sterilised glass Kilner jar and press down with a spoon to expel any air pockets. Cover with a layer of clarified butter poured on top. Sprinkle some extra chives into the butter to garnish and place into the fridge to set.
- Once this has chilled (for1-2 hours) serve with sea salt flakes on top and grilled sourdough. Chargrilled peach and Chinese cabbage work well to garnish this classic potted crab.