LEMON POTTED CRAB
A delicious seafood dish, ready in 10 minutes
Provided by Emma Lewis
Categories Side dish, Snack, Starter
Time 15m
Number Of Ingredients 5
Steps:
- Combine crab, cayenne, lemon juice and zest, and season well. Pack into 8 small or 1 large ramekin. Melt the butter, then pour over until the crab is covered with a thin film. Top with a parsley leaf if you like, then cool in the fridge. (It will keep for up to 2 days in the fridge.) To prevent the butter melting, transport to your picnic in a chiller bag.
Nutrition Facts : Calories 344 calories, Fat 34 grams fat, SaturatedFat 20 grams saturated fat, Protein 10 grams protein, Sodium 1.11 milligram of sodium
SPICED POTTED CRAB
A great get-ahead starter for the summer which can be made up to two days in advance
Provided by Mary Cadogan
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 7
Steps:
- Tip the crab into a bowl and check for any pieces of shell. Melt 100g of the butter and add half the chilli, the lemon juice, nutmeg and salt. Add to the crab and mix well. Pack into a bowl or jar, pressing down lightly.
- Melt the remaining butter. When it is foaming, remove from the heat. When the foam has died down, carefully skim off any scum that is on the surface with a teaspoon, then pour the clear butter over the crab, leaving behind any milky sediment. Scatter over the remaining chilli and put a bay leaf in the centre.
- Leave to set in the fridge for about 1 hr. Serve on a board with the prawns and radishes, with toasted rustic bread.
Nutrition Facts : Calories 283 calories, Fat 27 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 10 grams protein, Sodium 0.89 milligram of sodium
POTTED CRAB
This rich dish travels well, making it perfect for outings such as picnics.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Makes 3 cups
Number Of Ingredients 9
Steps:
- Clarify butter: Melt 1 cup butter in a small, deep saucepan over low heat. Simmer 10 minutes. Remove from heat, and let stand 10 minutes. Using a spoon, skim foam from surface. Carefully pour clarified butter (the clear liquid) into a medium saucepan; discard milk solids from bottom of small pan.
- Set clarified butter over medium heat. Gently stir in crabmeat. Heat until just bubbling. Remove from heat. Gently stir in brandy, chile, salt, pepper, paprika, and nutmeg. Divide crab mixture among three 1-cup jars. Let cool completely.
- Melt remaining 1/2 cup butter in a small saucepan over low heat. Let cool completely. Pour over crab mixture in jars. Let stand at room temperature 30 minutes before serving. Serve with melba toast.
POTTED CRAB
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
Provided by Tom Kerridge
Categories Starter
Time 12m
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 715 calories, Fat 45 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 2.6 milligram of sodium
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