Traditional Potted Crab
Traditional Potted Crab



  • 150g white crabmeat
  • 2 tbsp mayo
  • 1 chopped shallot
  • Small handful of chives, chopped
  • ½ orange, zest only
  • 2 slices of grilled sourdough, to serve
  • For the Butter
  • 60g quality butter
  • ½ tsp smoked paprika
  • Tip the crab into a bowl and mix well with the mayo, chives, shallot, orange zest, and plenty of seasoning. Spoon into a shallow serving dish, smooth the top with a knife, and place in the fridge to chill. Gently melt the butter and paprika together, then allow it to slightly cool. Carefully pour the clear butter fat over the crab mixture, leaving the solids in the pan. Chill for 25 mins in the fridge, then serve with toasted sourdough and salads.
10 mins
2 serving

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