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Fish and Shellfish

 
 
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tcapper

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.



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