LEMON POTTED CRAB
A delicious seafood dish, ready in 10 minutes
Provided by Emma Lewis
Categories Side dish, Snack, Starter
Time 15m
Number Of Ingredients 5
Steps:
- Combine crab, cayenne, lemon juice and zest, and season well. Pack into 8 small or 1 large ramekin. Melt the butter, then pour over until the crab is covered with a thin film. Top with a parsley leaf if you like, then cool in the fridge. (It will keep for up to 2 days in the fridge.) To prevent the butter melting, transport to your picnic in a chiller bag.
Nutrition Facts : Calories 344 calories, Fat 34 grams fat, SaturatedFat 20 grams saturated fat, Protein 10 grams protein, Sodium 1.11 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.
CRAB MEAT FONDUE
I have made this for years and still do even tho I can't eat shellfish !! My loss but I love to make it for my family and friends. This is easy to make and can be kept warm in a small fondue pot. Serve with bread chunks or tortilla chips. Yummy.
Provided by Polly W
Categories Spreads
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Melt cream cheese and Old English cheese together in a large microwave bowl.
- Add rest of ingredients, mix well and heat in fondue pot on low.
- Serve with bread chunks or tortilla chips or both !
Nutrition Facts : Calories 285.4, Fat 23.6, SaturatedFat 14.7, Cholesterol 97.4, Sodium 654.7, Carbohydrate 3, Sugar 0.2, Protein 15.6
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.
SPICY POTTED CRAB
An ideal elegant starter for a wedding
Provided by Merrilees Parker
Categories Dinner, Starter, Treat
Time 1h25m
Number Of Ingredients 8
Steps:
- The day before: Heat the butter in a pan until melted. Turn up the heat a little to separate most of the milk solids (the creamy white looking part) to start clarifying, but be careful it doesn't burn. It is clarified when there are a few nutty brown "bits" at the bottom and the remaining liquid is a clear golden colour. Cool slightly and carefully pour into a jug, leaving the nutty "bits" behind.
- Pour the clear butter back into a clean pan and tip in the chilli powder. Heat very gently for 1-2 minutes. (The butter will cloud up again.)
- Put the rest of the ingredients in a bowl and season. Carefully fold together with a spatula, trying not to break up the plump flesh. Taste and adjust seasoning.
- Loosely spoon the mixture into 20 100ml ramekins or into one larger shallow serving dish. Ensure you leave a nice level top. Now pour over the chilli clarified butter to give a thin covering. Stir the butter to distribute the spice each time before you pour. If the butter cools too much, microwave it for 30 seconds. Cover the ramekins and put in the fridge for 2 hours, or overnight, until the butter is set.
- Make the melba toast: lightly toast the bread. Cut off the crusts, then slice the bread through the centre so you have ultra thin slices. Put the toast, cut-side up, under a medium to hot grill to toast until the edges curl. Be careful as it burns easily. Cool, and store in sealed plastic bags.
- On the day- one hour ahead: Remove the potted crab from the fridge an hour before serving, but keep in a cool place. You want the mixture to be soft enough so that all the delicious buttery flavours blend into the toast. Put each ramekin or a spoonful of spicy crab on to a serving plate with a lemon wedge.
- Crisp the melba toast, if necessary, in the oven for 5 minutes. Place a couple of slices on each plate and serve.
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5/5 (2)Category Christmas Breakfast RecipesCuisine British RecipesCalories 169 per serving
- Mix the crabmeat, crème fraîche, horseradish, spring onions, cayenne and half the melted butter.
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- 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.)
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