Potted crab with lemon
- Preparation and cooking time
- Prep: -
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 400g crabmeat
- large pinch cayenne pepper
- zest and juice of ½ lemon
- 300g butter
- fresh parsleyleaves, to decorate
Nutrition:
- kcal344
- fat34g
- saturates20g
- carbs0g
- sugars0g
- fibre0g
- protein10g
- salt1.11glow
Method
step 1
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.
