Potted Crab (our Best Ever)
Ingredients
- 150 grams white crab meat. picked over
- 150 grams brown crab meat
- 1 whole shallot peeled and finely chopped
- 2 tablespoons dry sherry
- 1 small pinch cayenne pepper
- 1 pinch ground mace
- 1 pinch freshly grated nutmeg
- 150 grams unsalted butter, cubed
- 1 ½ teaspoons anchovy essence
- 1 teaspoon lemon juice, plus extra if needed
- Salt and freshly ground black pepper to taste
- Extra butter for sealing the ramekins
Accompaniment
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Description
Wonderfully rich and delicious, treat yourself with the perfect English tradition of potting seafood.
Method
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1
Start off by placing the chopped shallot, sherry, and spices in a saucepan, bring to a simmer, then boil rapidly until the liquid has reduced by at least half, it should only take about 2 minutes.
Next, stir in the butter, when melted, turn the heat down, and simmer gently for 12 minutes, stirring from time to time, remove from the heat and allow to cool then using a sieve over a bowl, pour through the cooled spiced butter and set the bowl over another bowl filled with ice then, using an electric hand whisk, whisk until the butter becomes thick and creamy, but not hard.
Now mix in the crab meat, anchovy essence, lemon juice, salt, and pepper spoon this mixture into ramekins, cover the surface with melted butter to seal off the air and cover with clingfilm, and chill for 2 hours. To serve remove the potted crab from the fridge about half an hour before serving we like to serve ours with a little mixed salad, toasted granary bread or melba toast.
Serve and Enjoy!
Chef's Tips
Wonderfully rich and delicious, treat yourself with the perfect English tradition of potting seafood, combining the tender, sweet flesh of crab with sherry, herbs and lemon juice, its the same idea as potted shrimp, but making use of blissful crab meat using the most exceptional white claw meat and creamy brown meat, mixing them with spices and topping with the finest English, Welsh or Cornish butter.
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