Potted crab
Prep time: 20 minsTotal time: 
Potted crab
Long before refrigeration, potting was a method of preservation. Today, potted crab is enjoyed less out of necessity and more for its rich flavour and delicate texture. We’ve lightened our version with crème fraîche, lemon and fresh chives, bringing a fresh, balanced note. Serve it with hot toast or wholemeal bread – it makes a lovely dinner party starter or a light lunch
Prep time: 20 minsTotal time: 
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 300g white crab meat
- 75g crème fraîche
- zest of 1 lemon, plus 2 tsp juice and wedges to serve
- pinch cayenne pepper
- pinch ground mace
- pinch grated nutmeg
- 5g chives, finely chopped
- 100g lightly salted butter
- toasted sourdough*, to serve (optional)
Step by step
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Tip the crab into a bowl and stir through the crème fraîche, lemon zest and juice, spices and most of the chives. Season with salt and black pepper to taste, adding a little more cayenne, mace or nutmeg if needed. Pack the mixture into small ramekins (about 125ml each) and set aside in the fridge.
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Melt the butter in a pan over a low heat, without stirring, until it separates. Remove from the heat and leave for 5 minutes, then spoon a thin layer of the clarified butter over the crab mixture in each ramekin, discarding the milky solids. Sprinkle over the remaining chopped chives, then chill the potted crab in the fridge for at least 1 hour and up to 24 hours before serving. Alternatively, cover and freeze the ramekins for up to 1 month and defrost in the fridge before serving.
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When ready to serve, remove the potted crab from the fridge, grind over some black pepper then serve with lemon wedges and toasted sourdough, if you like.
*Serve with gluten-free bread, if required.
