Curry spiced potted crab

Name: Curry spiced potted crab
Yield: Serves 4
Cuisine: Indian recipes
Ingredients: 150g unsalted butter; 2 tsp finely grated fresh ginger; ½ tsp mild curry powder; Pinch cayenne pepper; Finely grated zest ½ lemon, plus 2 tsp juice; 300g fresh white crabmeat; Pinch white pepper; Pink peppercorns to garnish; Soda bread or sourdough toast to serve

Published: 1 Sep 16
Updated: 18 Mar 24

Test kitchen approved

Mild curry powder works gives a new twist to a seaside special in Debbie Major’s curry-spiced potted crab recipe.

Serves 4
Hands on time 15 min, plus chilling

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Ingredients

150g unsalted butter
2 tsp finely grated fresh ginger
½ tsp mild curry powder
Pinch cayenne pepper
Finely grated zest ½ lemon, plus 2 tsp juice
300g fresh white crabmeat
Pinch white pepper
Pink peppercorns to garnish
Soda bread or sourdough toast to serve

Method

Melt 100g of the butter in a large pan over a low heat. Add the fresh ginger, curry powder, cayenne and lemon zest, then remove from the heat and set aside for a couple of minutes to let the flavours infuse.
Return the pan to a low heat, add the crabmeat and stir together gently for 1-2 minutes until warmed through, taking care not to breakup any lumps of crabmeat. Remove from the heat, add the lemon juice and season to taste with salt and freshly ground white pepper.
Spoon the mixture evenly into 4 x 100ml jars, pots or ramekins and lightly level the surface, but don’t pack down. Melt the remaining butter and spoon it over, then garnish with a few pink peppercorns. Chill for at least 2 hours to set.
If the pots have been in the fridge for a few hours, remove 30 minutes before serving to soften slightly. Serve with fingers of soda bread or sourdough toast.

Recipe from July 2016 Issue

Nutrition

Nutrition: per serving

Calories: 347kcals
Fat: 31.2g (19.6 saturated)
Protein: 15.8g
Carbohydrates: 0.7g (0.3g sugars)
Fibre: 0.2g
Salt: 0.6g

delicious. tips

When seasoning the crab mixture, add slightly more salt than usual as in cold food the flavour is dampened down and may seem a little bland.

You may need extra butter to cover in step 3, depending on the size of the containers.
Make the potted crab up to 12 hours in advance and keep in the fridge. Allow to come up to room temperature for 30 minutes before serving.

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Curry spiced potted crab

Ingredients

Method

Nutrition

delicious. tips

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