10 September 2010

Lemon Potted Crab

It's been a while since I've made this one, but it is delicious and made a lovely light weekend meal when matched up with some fresh crusty baguette and a leafy mixed salad.  Of course, it has the added bonus of taking around 10 minutes to make - allowing a bit of extra time for the butter to set, naturally.

The crabmeat is always best if you can get fresh - and it is required to be cooked, of course.  Alternatively, if you're out of crab season or just can't get crab for reasons of economics or geography, then do try to get the best quality tinned crab meat you can.  It's worth it!

Photo c/o BBC Good Food : the original source of the recipe


Ingredients :

400g cooked crabmeat
Large pinch cayenne pepper
Zest and juice of ½ lemon
300g butter
Fresh parsley or celery leaves, to decorate.

Method :

1.  In a bowl, combine crab meat, cayenne, lemon juice and zest, and season well.

2.  Pack into 8 small or 1 large ramekin.

3.  Melt the butter, then pour over until the crab is covered with a thin film. Top with a leaf if you like, then cool in the fridge.

It will keep for up to 2 days in the fridge.  To prevent the butter melting, transport to your picnic in a chiller bag.

I'm seeing a tartan picnic rug, green grass, a bottle of white wine frosted with condensation, sunshine, a few strawberries, a riverbank and a partner who is almost as delicious as the crab .... maybe next summer, eh?  :)

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