Potted Crab – Crab Rillettes
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| Serves | 4 |
| Prep time | 1 hour, 15 minutes |
| Allergy | Shellfish |
| Meal type | Appetizer, Lunch, Side Dish, Starter |
| Misc | Gourmet, Pre-preparable, Serve Cold |
| Occasion | Birthday Party, Casual Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day |
| By author | Karen S Burns-Booth |
A cheat's version of potted crab or crab rillettes; crab meat is bound in a light tangy sauce with spices and herbs, and then sealed with butter. Serve as a starter with salad garnish and toast, or as part of a light lunch with baguette and large mixed salad. Also makes a lovely sandwich filling. Fresh crab is best, but you can use frozen or tinned crab meat of necessary.
Ingredients
- 250g crabmeat (white meat only)
- 2 tablespoons mayonnaise
- 1/4 teaspoon creamed horseradish sauce
- 1/4 teaspoon mace
- juice of half a lemon
- salt and pepper
- 50g to 75g clarified butter
- bay leaves
- crushed red peppercorns
- a little sea salt
Note
A cheat's version of potted crab or crab rillettes; crab meat is bound in a light tangy sauce with spices and herbs, and then sealed with butter. Serve as a starter with salad garnish and toast, or as part of a light lunch with baguette and large mixed salad. Also makes a lovely sandwich filling. Fresh crab is best, but you can use frozen or tinned crab meat of necessary.
Directions
| Step 1 | Place the crab meat, mayonnaise, horseradish, mace and lemon juice in a container, and mix with a fork. Season with salt and pepper to taste. |
| Step 2 | Spoon the crab into 4 small pots or ramekins, and then pour half the hot clarified butter over the crab, add a bay leaf and some cracked red peppercorns and pour the rest of the butter over to seal it. Sprinkle a little sea salt on top and chill for 1 hour before serving. (Can be kept in the fridge at this stage for up to 4 days) |
| Step 3 | Serve with baguette, oat cakes, hot toast or crackers. |
