Potted crab
Rustle up Tom Kerridge's crab starter with a hint of smoked paprika for your next dinner party. You can make it ahead, leaving you time to sit down and enjoy
Prep
10 min
Cook
2 min
Total
12 min
Servings
2
Method
01
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.
02
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.
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