2807-crop potted crab

Potted Crab in Kilner Jars

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.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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