Lemon potted crab

Name: Lemon potted crab
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 8
Cuisine: Global
Ingredients: 400 grams crabmeat; 1 large pinch cayenne pepper; 1 zest and juice of lemon; 300 grams butter; 1 leave fresh parsley to decorate

The recipe Lemon potted crab can be made in roughly 15 minutes. This recipe serves 8. Watching your figure? This gluten free, primal, fodmap friendly, and pescatarian recipe has 311 calories, 9g of protein, and 31g of fat per serving. Head to the store and pick up crabmeat, cayenne pepper, butter, and a few other things to make it today.

Instructions

Combine crab, cayenne, lemon juice and zest, and season well. Pack into 8 small or 1 large ramekin. Melt the butter, then pour over until the crab is covered with a thin film. Top with a parsley leaf if you like, then cool in the fridge. (It will keep for up to 2 days in the fridge.) To prevent the butter melting, transport to your picnic in a chiller bag.

Ingredients you will need

Lemon Juice

Ground Cayenne Pepper

Parsley

Butter

Crab

Equipment you will use

Ramekin

Equipment

Ramekin

Ingredients

Servings:

400grams

crabmeat 1large pinch

cayenne pepper 1

zest and juice of lemon 300grams

butter 1leave

fresh parsley to decorate

Recommended wine: Chardonnay, Pinot Grigio, Riesling

Crab works really well with Chardonnay, Pinot Grigio, and Riesling. Chilled crab tastes great with pinot grigio. Warm crab (especially with butter) can be matched with a buttery Chardonnay or a crisp fruity Riesling. You could try Antica Chardonnay (Mountain Select). Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 29 dollars per bottle.