Spiced Potted Crab

Spiced Potted Crab is a British dip that is so full of flavour. It’s a beautiful mix of crab with spice and heat that takes it from lovely to OMG. Served with a butter seal to keep it fresh and adds a lovely texture. Served as a dip or almost a pate.

Spiced Potted Crab

Lovely simple recipe that is a family pleaser

4.69 from 45 votes

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Course: Starter

Cuisine: British

Keyword: Crab, Dairy, Dips/Spreads, Seafood, Spice

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 1 hour hour

Servings: 8 portions

Calories: 33kcal

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Ingredients

 

MetricImperial

• ▢ 200 g butter unsalted
• ▢ 1 tsp mustard seeds
• ▢ 2 tsp curry powder
• ▢ 1 pinch cayenne pepper
• ▢ 400 g crab meat fresh or tinned
• ▢ 3 large spring onions finely chopped
• ▢ 2 tbsp coriander finely chopped
• ▢ 1 large lemon zested and juiced

Instructions

• Heat 125g (4oz) butter in a pan until foaming, then add the mustard seeds, curry powder and cayenne pepper.
  200 g butter, 1 tsp mustard seeds, 2 tsp curry powder, 1 pinch cayenne pepper
• Remove from the heat and pour the mixture into a bowl.
• Stir in the zest of lemon and 1 tbsp lemon juice, the crab meat, spring onions and coriander.
  3 large spring onions, 1 large lemon, 2 tbsp coriander
• Season well.
• Spoon the crab mixture into 4fl oz ramekins. Transfer to the fridge for 10-15 minutes to firm up.
  400 g crab meat
• Melt the remaining butter in a small pan, then pour it over the chilled crab. Chill for at least 1 hour, so the butter sets hard, before serving with the warm, sliced bagettes

Nutrition

Calories: 33kcal | Carbohydrates: 1g | Protein: 7g | Fat: 1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 31mg | Sodium: 315mg | Potassium: 41mg | Fiber: 1g | Sugar: 0.1g