Potted crab

crab crabmeat dinner party indulgent paprika potted crab

N/A

Source

Ingredients

150g picked white crabmeat, the freshest you can buy

2 tbsp mayonnaise

1 shallot, peeled and finely chopped

small handful chives, chopped

½ orange, zested

2 large slices sourdough, grilled or griddled, to serve

60g butter

¼ tsp smoked paprika

Method

Tip the crabmeat into a bowl and mix with the mayonnaise, shallot, chives, orange zest and some seasoning. Spoon the mixture into a shallow serving dish. Smooth the top over, then pop in the fridge to chill.

Gently melt the butter and smoked paprika together. Leave the butter to cool a little, but don’t let it solidify. Carefully pour the clear butter fat over the crab, leaving the milky butter residue still in the saucepan. Return to the fridge for 20-25 mins or up to a day to firm the butter up. Serve with some grilled sourdough for spreading everything over.