Potted crab

Name: Potted crab
Ingredients: 300g fresh crabmeat, a mix of 200g white and 100g brown is best (see our how-to video below); 4 tbsp crème fraîche; 2 tsp hot creamed horseradish; 2 spring onions, very finely chopped; ½ tsp ground cayenne pepper; 50g butter, melted; 1 tsp dried pink peppercorns; Lemon wedges, to serve; Toasted sourdough bread to serve

5.0

(2)

www.deliciousmagazine.co.uk

Your recipes

Servings: 6

Cost: $3.36 /serving

Author : delicious. magazine

crab recipe easy starter

Ingredients

Remove All · Remove Spices · Remove Staples

300 grams fresh crabmeat, a mix of 200 grams white and 100 grams brown is best (see our how-to video below)4 tbsp crème fraîche2 tsp hot creamed horseradish2 spring onions, very finely chopped½ tsp ground cayenne pepper50 grams butter, melted1 tsp dried pink peppercornsLemon wedges, to serveToasted sourdough bread to serve

Export 9 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Mix the crabmeat, crème fraîche, horseradish, spring onions, cayenne and half the melted butter.

Step 2

Spoon into 6 x 120ml ramekins, then pour over a thin layer of melted butter. Press a few pink peppercorns into the top of each.

Step 3

Wrap the pots individually in baking paper, then cling film, then freeze for up to 1 month. (Or chill in the fridge for at least 1 hour and up to 24 hours.)

Step 4

Thaw in the fridge overnight until defrosted. Serve with lemon wedges and toasted sourdough.