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Spicy potted crab

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Spicy potted crab

Spicy potted crab

The recipe Spicy potted crab can be made in approximately 1 hour and 25 minutes. One serving contains 51 calories, 9g of protein, and 1g of fat. This pescatarian recipe serves 20. This recipe from BBC Good Food requires juice of lemon, chilli powder, crabmeat, and chive. If you like this recipe, take a look at these similar recipes: Potted Crab, Potted Crab, and Lemon potted crab.

Instructions

1
Heat the butter in a pan until melted. Turn up the heat a little to separate most of the milk solids (the creamy white looking part) to start clarifying, but be careful it doesnt burn. It is clarified when there are a few nutty brown bits at the bottom and the remaining liquid is a clear golden colour. Cool slightly and carefully pour into a jug, leaving the nutty bits behind.
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ButterButter
MilkMilk
Equipment you will use
Frying PanFrying Pan
2
Pour the clear butter back into a clean pan and tip in the chilli powder.
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Chili PowderChili Powder
ButterButter
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Frying PanFrying Pan
3
Heat very gently for 1-2 minutes. (The butter will cloud up again.)
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ButterButter
4
Put the rest of the ingredients in a bowl and season. Carefully fold together with a spatula, trying not to break up the plump flesh. Taste and adjust seasoning.
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SeasoningSeasoning
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SpatulaSpatula
BowlBowl
5
Loosely spoon the mixture into 20 100ml ramekins or into one larger shallow serving dish. Ensure you leave a nice level top. Now pour over the chilli clarified butter to give a thin covering. Stir the butter to distribute the spice each time before you pour. If the butter cools too much, microwave it for 30 seconds. Cover the ramekins and put in the fridge for 2 hours, or overnight, until the butter is set.
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Clarified ButterClarified Butter
ButterButter
Chili PepperChili Pepper
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MicrowaveMicrowave
RamekinRamekin
6
Make the melba toast: lightly toast the bread.
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Melba ToastMelba Toast
BreadBread
ToastToast
7
Cut off the crusts, then slice the bread through the centre so you have ultra thin slices.
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BreadBread
8
Put the toast, cut-side up, under a medium to hot grill to toast until the edges curl. Be careful as it burns easily. Cool, and store in sealed plastic bags.
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ToastToast
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Ziploc BagsZiploc Bags
GrillGrill
1
Remove the potted crab from the fridge an hour before serving, but keep in a cool place. You want the mixture to be soft enough so that all the delicious buttery flavours blend into the toast. Put each ramekin or a spoonful of spicy crab on to a serving plate with a lemon wedge.
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Lemon WedgeLemon Wedge
ToastToast
CrabCrab
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RamekinRamekin
2
Crisp the melba toast, if necessary, in the oven for 5 minutes.
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Melba ToastMelba Toast
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OvenOven
3
Place a couple of slices on each plate and serve.

Recommended wine: Chardonnay, Pinot Grigio, Riesling

Chardonnay, Pinot Grigio, and Riesling are great choices for Crab. 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 La Crema Russian River Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 28 dollars per bottle.
La Crema Russian River Chardonnay
La Crema Russian River Chardonnay
On the nose are citrus tones, with green apple, pineapple and floral aromas accentuated by caramel and hazelnut traces. The bright fruit and crisp acidity typical of the Russian River appellation are apparent in the mouth, with lemon-lime components and concentrated pear notes, offset by a lingering apple and spice finish.
DifficultyExpert
Ready In1 h, 25 m.
Servings20
Health Score6
DietsPescatarian
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