Wonderfully rich and delicious, treat yourself with the perfect English tradition of potting seafood, combining the tender, sweet flesh of crab with sherry, herbs and lemon juice. its the same idea as potted shrimp, but making use of blissful crab meat using the most exceptional white claw meat and creamy brown meat, mixing them with spices and topping with the finest English, Welsh, or Cornish butter.
Serves / Makes: 2 large ramekins or 4 small ramekins
Prep-Time: 10 minutes
Cook-Time: 15 minutes plus 2 hours chilling time
You Will Need
- 150 grams, white crab meat
- 150 grams, brown crab meat
- 1 banana shallot, peeled and finely chopped
- 2 tablespoons, dry sherry
- 1 small pinch, cayenne pepper
- 1 pinch, ground mace
- 1 pinch, freshly grated nutmeg
- 150 grams, unsalted butter, cubed
- 1½ teaspoons, anchovy essence
- 1 teaspoon, lemon juice, plus extra if needed
- Salt and freshly ground black pepper to taste
- Extra butter for sealing the ramekins
- Start off by placing the chopped shallot, sherry, and spices in a saucepan, bring to a simmer, then boil rapidly until the liquid has reduced by at least half, it should only take about 2 minutes.
- Next, stir in the butter; when melted, turn the heat down, and simmer gently for 12 minutes, stirring from time to time, remove from the heat and allow to cool then using a sieve over a bowl, pour through the cooled spiced butter and set the bowl over another bowl filled with ice then, using an electric hand whisk, whisk until the butter becomes thick and creamy, but not hard.
- Now mix in the crab meat, anchovy essence, lemon juice, salt, and pepper spoon this mixture into ramekins, cover the surface with melted butter to seal off the air and cover with clingfilm, and chill for 2 hours. To serve remove the potted crab from the fridge about half an hour before serving we like to serve ours with a little mixed salad, toasted granary bread or Melba toast, Serve and Enjoy!
This recipe for potted crab always makes me think of home and my grandma Walmsley she used to serve it almost every weekend when I was small. We used this recipe at Whitewell way back in 1971 and have been making it ever since, when we lived in Devon quite near to Brixham we used to get the most wonderful crab from the shop on the harbour and it was superb.
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