forgot password?
remember me

Fish and Shellfish

Add a Reply
Topic Message

Hot potted crab sandwiches

message posted 23-Jun-08 09:51:58
Serves 4-6

2 medium dressed crabs (360g crab meat in total ask your fishmonger for advice)
tsp ground mace
1 large pinch of cayenne pepper
Juice of lemon
A few gratings of lemon zest
Freshly ground black pepper
1 tsp flat-leaf parsley, freshly chopped
red chilli, split, deseeded and sliced thinly
180g salted farmhouse butter
A few thin slices of sourdough

First, get the slog out of the way and start picking the meat from the crab shells be warned, its a rather laborious process.

Put the brown and white meat in a bowl, add the mace, cayenne pepper, lemon juice and zest and stir. Add a little freshly milled black pepper, then pack into a shallow pot or dish. Strew with the chopped parsley and chilli.

Slowly melt the butter in a pan over a low heat, then gently spoon it over the crab, leaving behind the watery white sediment in the bottom. Place in the fridge until required.

When ready to eat, warm a griddle pan over a medium heat. Toast the slices of sourdough on both sides and spread thickly with the potted crab. Sandwich together, slice into fingers and serve immediately.

Follow us on Twitter  Follow us on Twitter Find Us on Facebook
© ChefsWorld   |  Terms of Use |  Site map  |  Web Design by OS3