Rustle up this crab starter with a hint of smoked paprika for your next dinner party.
Serves: 2 people
Prep: 10 mins
Cooking: 2 mins
Total Time: 12 mins
150g picked white crabmeat
2 tbsp mayonnaise
1 shallot, peeled and finely chopped
small handful chives, chopped
half orange, zested
2 large slices sourdough, grilled or griddled, to serve
For the paprika butter
quarter tsp smoked paprika
Tip the crabmeat into a bowl and mix with the mayonnaise, shallot, chives, orange zest and some seasoning.
Spoon the mixture into a shallow serving dish. Smooth the top over, then pop in the fridge to chill.
Gently melt the butter and smoked paprika together. Leave the butter to cool a little, but don’t let it solidify.
Carefully pour the clear butter fat over the crab, leaving the milky butter residue still in the saucepan.
Return to the fridge for 20-25 mins or up to a day to firm the butter up.
Serve with some grilled sourdough for spreading everything over.
With thanks to BBC Good Food
Recipe from Good Food magazine, July 2018