Curried Potted Crab with Toast

Curried Potted Crab with Toast

The beauty of this rather decadent starter is that it can be prepared up to 2 days in advance, leaving you more time to discuss the merits of your new favourite gin with your dinner guests (or cats, depending on your social situation). 

I used our Malaysian powder as it presents an interesting curry flavour with just a warming amount of chilli and has delicate hints of liquorice from the star anise. You are welcome to use something boring, generic and bland from your local supermarket, I won't judge but your guests might. 

Serve with either warm brown soda bread or sourdough toast. 

Ingredients - Serves 4
100g unsalted butter
1/2 tsp brown mustard seeds
Pinch of Cayenne pepper
2 tsp Malaysian curry powder (or your choice)
Juice and zest of 1/2 a good size lemon
200g fresh white crab meat - or 1 frozen dressed crab 
2 spring onions, finely chopped
1 tbsp finely chopped coriander
Sourdough or Soda bread to serve with

Melt 65g of butter in a saucepan. When it begins to foam add the mustard seeds, curry powder and cayenne. Mix together well. 

Pour the butter into a mixing bowl and add the lemon juice and zest, crab meat, spring onions and chopped coriander. Season with sea salt and fresh black pepper. Mix to combine but don't go wild, try to incorporate the ingredients rather than turn it into crab mash. 

Spoon into 4 ramekins and transfer to the fridge to set, about 15 minutes. 

Melt the remaining butter before pouring evenly over the four set ramekins. This needs to be chilled for at least an hour to allow the butter to set hard. Serve with your choice of warm soda bread or sourdough toast. 


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