POTTED CRAB
An easy potted crab recipe makes a quick starter to serve at a dinner party. You can also make it ahead of time.
Provided by delicious. magazine
Categories Christmas breakfast recipes
Yield Serves 6
Number Of Ingredients 9
Steps:
- Mix the crabmeat, crème fraîche, horseradish, spring onions, cayenne and half the melted butter.
- Spoon into 6 x 120ml ramekins, then pour over a thin layer of melted butter. Press a few pink peppercorns into the top of each.
- Wrap the pots individually in baking paper, then cling film, then freeze for up to 1 month. (Or chill in the fridge for at least 1 hour and up to 24 hours.)
- Thaw in the fridge overnight until defrosted. Serve with lemon wedges and toasted sourdough.
Nutrition Facts : Calories 169kcals, Fat 13.8g (7.4g saturated), Protein 10.1g, Carbohydrate 1g (0.8g sugars)
POTTED CRAB
Rustle up Tom Kerridge's crab starter with a hint of smoked paprika for your next dinner party. You can make it ahead, leaving you time to sit down and enjoy
Provided by Tom Kerridge
Categories Starter
Time 12m
Number Of Ingredients 8
Steps:
- Tip the crabmeat into a bowl and mix with the mayonnaise, shallot, chives, orange zest and some seasoning. Spoon the mixture into a shallow serving dish. Smooth the top over, then pop in the fridge to chill.
- Gently melt the butter and smoked paprika together. Leave the butter to cool a little, but don't let it solidify. Carefully pour the clear butter fat over the crab, leaving the milky butter residue still in the saucepan. Return to the fridge for 20-25 mins or up to a day to firm the butter up. Serve with some grilled sourdough for spreading everything over.
Nutrition Facts : Calories 715 calories, Fat 45 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 2.6 milligram of sodium
POTTED CRAB
This rich dish travels well, making it perfect for outings such as picnics.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Makes 3 cups
Number Of Ingredients 9
Steps:
- Clarify butter: Melt 1 cup butter in a small, deep saucepan over low heat. Simmer 10 minutes. Remove from heat, and let stand 10 minutes. Using a spoon, skim foam from surface. Carefully pour clarified butter (the clear liquid) into a medium saucepan; discard milk solids from bottom of small pan.
- Set clarified butter over medium heat. Gently stir in crabmeat. Heat until just bubbling. Remove from heat. Gently stir in brandy, chile, salt, pepper, paprika, and nutmeg. Divide crab mixture among three 1-cup jars. Let cool completely.
- Melt remaining 1/2 cup butter in a small saucepan over low heat. Let cool completely. Pour over crab mixture in jars. Let stand at room temperature 30 minutes before serving. Serve with melba toast.
POTTED CRAB
Steps:
- Crack crab shells with kitchen shears and extract meat. Cut enough crab into 1/2-inch pieces to measure 1/2 cup and transfer to a bowl.
- Pulse remaining crab in a food processor to finely chop (do not over process).
- Add to bowl with remaining ingredients and stir well. Season with salt to taste.
- Pack into a 1 1/2 cup crock or bowl and cover surface with plastic wrap.
- Chill at least 2 hours. Bring to room temperature before serving.
POTTED CRAB
This recipe is from the March 2004 issue of Gourmet Magazine. Potted crab is best made 1 day ahead to allow the flavours to develop and it can be kept covered and chilled for up to 3 days.
Provided by Chef Regina V. Smith
Categories Crab
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Remove crab meat from shell, discarding cartilage, then finely chop all of crabmeat and transfer to a bowl. Melt butter in a 10-inch heavy skillet over low heat and stir in remaining ingredients (except crabmeat). Cool 3 minutes, then stir in crabmeat.
- Transfer mixture to 4 to 6 individual serving ramekins and tamp down. Cover the surface of each ramekin with a circle of wax paper, then cover the dishes with plastic wrap and chill at least 2 hours, preferably overnight.
- Bring to room temperature before serving.
Nutrition Facts : Calories 383.9, Fat 25.5, SaturatedFat 14.8, Cholesterol 164.2, Sodium 1579.9, Carbohydrate 1.6, Fiber 0.1, Sugar 0.4, Protein 34.9
POTTED CRAB
Categories Shellfish Cocktail Party Quick & Easy Lemon Crab Sherry Spring Gourmet
Yield Makes 4 to 6 hors d'oeuvre servings
Number Of Ingredients 14
Steps:
- Remove crabmeat from shell, discarding cartilage, then finely chop all of crabmeat and transfer to a bowl. Melt butter in a 10-inch heavy skillet over low heat and stir in remaining ingredients (except crabmeat). Cool 3 minutes, then stir in crabmeat.
- Transfer mixture to dish and tamp down. Cover surface with wax paper, then cover dish with plastic wrap and chill at least 2 hours. Bring to room temperature before serving.
SPICED POTTED CRAB
A great get-ahead starter for the summer which can be made up to two days in advance
Provided by Mary Cadogan
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 7
Steps:
- Tip the crab into a bowl and check for any pieces of shell. Melt 100g of the butter and add half the chilli, the lemon juice, nutmeg and salt. Add to the crab and mix well. Pack into a bowl or jar, pressing down lightly.
- Melt the remaining butter. When it is foaming, remove from the heat. When the foam has died down, carefully skim off any scum that is on the surface with a teaspoon, then pour the clear butter over the crab, leaving behind any milky sediment. Scatter over the remaining chilli and put a bay leaf in the centre.
- Leave to set in the fridge for about 1 hr. Serve on a board with the prawns and radishes, with toasted rustic bread.
Nutrition Facts : Calories 283 calories, Fat 27 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 10 grams protein, Sodium 0.89 milligram of sodium
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