Potted Crab in Kilner Jars
I love food that is presented individually so I am thrilled to serve the crab in a set of miniature
Kilner (glass) jars but if you can only find a bigger one that is fine too, everyone can dip in and
share. If you are making the recipe spontaneously on holiday by the seaside then use ramekins
of any porcelain or glass dishes. This is the freshest way that I know of to serve our marvellous
British fresh crab. You can make it the day before you serve it and it is gorgeous as a starter or
equally as a main course for two with salads and gluten-free soda bread or toast.
SERVES 4 or 8
Wheat and gluten free
½–1 teaspoon of each; dried fennel seeds, small dried chilli,
ground mace, ground nutmeg, depending on taste
2 large fresh dressed crabs
(or defrosted if you have
previously frozen them)
Zest and juice of 2 unwaxed lemons
255g/9oz lactose-free/goat’s butter or dairy-free sunflower spread
Fine sea salt and freshly
ground black pepper
Grind the fennel seeds and chilli in a pestle and mortar.
Place the prepared crab in a large bowl and mix in all the
spices, lemon zest and half the butter or spread. Add the
lemon juice to taste and season according to taste. Spoon
the crab mixture into clean and dry Kilner (glass) jars or
ramekins and smooth over the surface.
Melt the remaining butter or spread, spoon over the top
of the crab, seal with the lid (or with cling film/plastic
food wrap for the ramekins) and place in the fridge to set.
Serve within 36 hours.