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
- 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.
- 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.
- Remove from the fridge 30 minutes
before you wish to serve.
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