A quick starter to serve at a dinner party, or keep it in the fridge for a healthy snack!
Salcombe Potted Crab
Ingredients
- 400g white crabmeat
- 100g brown crabmeat
- 6tbsp crème fraîche
- pinch grated nutmeg
- pinch grated mace
- pinch cayenne pepper
- 100g butter, softened
- 4tbsp sour cream
- 2tbsp lime juice
- handful fresh chives, roughly chopped
- To serve
- toasted sourdough
- lime wedges
Method
Tip 200g of the white crabmeat and the brown crabmeat into a bowl. Add the crème fraiche, nutmeg, mace, cayenne pepper and a pinch of salt and mix well together. Gently stir in the butter, ensuring there are no lumps.
Spoon the mixture into 4 ramekins or preserving jars, pressing down lightly and smoothing the surface with the back of a spoon.
In a medium bowl, mix the remaining 200g white crabmeat together with the sour cream, lime zest, lime juice and chives, then season with salt and pepper.
Spoon into the ramekins or jars and serve with toasted sourdough and lime wedges.