Seafood Recipes

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

Ingredients

150g picked white crabmeat, the freshest you can buy
2 tbsp mayonnaise
1 shallot, peeled and finely chopped
small handful chives, chopped
½ orange, zested
2 large slices sourdough, grilled or griddled, to serve
For the paprika butter
60g butter
¼ tsp smoked paprika

Directions

STEP 1
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.

STEP 2
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.