Potted Cornish Crab

This simple Potted Cornish Crab recipe from Delicious magazine make a great starter when entertaining is more important than cooking. It can even be made in advance so you don’t miss out on any of the socialising.

Ingredients – Serves 6

300g fresh crabmeat, a mix of 200g white and 100g brown is best

4 tbsp crème fraîche

2 tsp hot creamed horseradish

2 spring onions, very finely chopped

½ tsp ground cayenne pepper

50g butter, melted

1 tsp dried pink peppercorns

Lemon wedges, to serve

Method

Step 1

Mix the crabmeat, crème fraîche, horseradish, spring onions, cayenne and half the melted butter.

Step 2

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.

Step 3

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.)

Step 4

Thaw in the fridge overnight until defrosted. Serve with lemon wedges and toasted sourdough.

Shop Ingredients

W Harvey Handpicked 50/50 White & Brown Crab Meat

Source: Delicious Magazine