Saturday, 31 December 2011

Potted Crab

Bearing testament to what I’ve learnt in the kitchen over the last year since I started Culinary Conquests, this year I made the Christmas Lunch starter for the first time. I opted for a Potted Crab dish served with toast and crab claws, as crab is always a treat and I thought it would provide a light prelude to the Beef Wellington we have at Christmas. Now being a keen reader of BBC Good Food magazine I had a flick through their December issue and stumbled across this simple recipe by Gregg Wallace of Masterchef fame. We are a small family of only three, and this year we chose to have just us on Christmas day, and this recipe meant for two was easily sized up to serve three.

The cayenne pepper gives this dish a little kick without overpowering the delicious flavour of the crab, and although I made this for Christmas Lunch it would make an appropriate starter for any special meal.  

Adapted from BBC Good Food (December 2011)
150g butter
zest of ¾ lemon
1 tsp lemon juice
a generous dash of Tabasco sauce
a pinch of freshly ground mace and freshly grated nutmeg
¾ tsp cayenne pepper
150g dark crabmeat
150g white crabmeat
toast, to serve
  1. Melt the butter over a low heat, add the lemon juice and zest, Tabasco sauce, spices and salt and pepper. Simmer for 2 minutes, then stir in the crab meat and cook over a gentle heat for 1 minute.
  2. Spoon the mixture into 3 small ramekins, leave to cool, then cover with cling film and place in the fridge to chill for at least 2 hours.
  3. Remove from the fridge 30 minutes before you wish to serve.

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