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.