Potted Crab

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
60g 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