I’d heard of potted crab before I made this recipe but it’s not something I was accustomed to growing up in sunny Australia, although I’m unsure why with the plethora of fresh seafood available. Its basically exactly what it sounds like… crab, in pots (with lots of butter).
The most interesting thing about this recipe is that I had to buy ‘mace’ especially for it and in doing so googled exactly where it comes from. Mace, apart from being that nasty stuff bad guys get sprayed in the eyes with (mace spray), is a little like nutmeg, and for good reason, it’s from the same seed! It’s the red lacy outer shell of the nutmeg seed. Do yourself a favour and have a look, its actually quite pretty.
I looked at a few different recipes and thought I’d make one up myself, it’s rather mild in comparison to what I thought it would taste like but perfect for a posh BBQ or picnic. The mix of mace and lemon give this recipe a kind of sweet savoury quality, if you like capers you could add a couple (finely minced) to the butter mixture.
- 150g white crab meat
- 75g butter
- 1tbsp lemon juice
- ½ lemon zest
- pinch of mace
- 2tbsp chopped parsley
- Salt and pepper to taste
Melt the butter over a low heat adding lemon zest, mace, parsley, lemon juice, salt and pepper.
Make sure your butter is well spiced as it will lose some of its flavour as it cools.
Remove from heat and let the butter rest for 3 mins then stir in crab meat, you don’t want to cook the crab just stir it through whilst its warm to absorb all the flavours.
Pot your crab into ramekins or tea cups, at this point you can add a single leaf of parsley on top for decoration if you wish.
Cover with cling film and leave to set in the fridge.
Eat the crab within a day or two and make sure to remove from the fridge some time before so the butter is not super hard when trying to spread.
All that’s left to do now is hope for a sunny day, a few friends, some bubbly and a nice piece of crusty bread to spread this on. Divine. Bon appetit.
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Hugs & Nonsense