Potted Crab

crabThere is nothing that makes me think of seaside summer holidays more than going off crabbing with a bucket, a crab line and some fresh mackerel.  I used to spend weeks on end sitting on the end of a pier or sea wall trying to catch one, only be thoroughly disappointed when we weren’t allowed to keep them!

With the warmer weather upon us and thoughts turning to summer holidays, I am really looking forward to taking Primrose and Poppy for a seaside treat: rolling up our trouser legs, dipping our toes in the sea, eating 99s and trying to keep our pasties away from the jaws of albatross-like seagulls.  Until that glorious moment, I shall have to make do with a bit of old fashioned potted crab.

Potted crab

Makes enough for 6 as a starter served in ramekins

300g crab meat (a mixture 200g white and 100g brown meat)

75g butter

1 ½ tbsp lemon juice and 1tsp lemon zest, finely grated

A good grating of nutmeg

1 tsp of Gentleman’s relish, also known as Patum Peperium


In a pan, melt the butter gently and add the teaspoon of Gentleman’s Relish, stirring carefully.  Next, mix in the lemon juice, lemon zest and nutmeg.  Take the butter off the heat but do not set aside for too long as it needs to be hot to be mixed in with the crab in the next step.

In a bowl mix together the white and brown crab meat, pour the majority of the butter over and mix together gently.  Make sure you leave a small amount of butter for the crab topping at the end.  Spoon portions into each ramekin.  Pour the remainder of the butter over each ramekin to create a butter seal on the top.  Refrigerate for at least 2 hours.

Serve with lashing of toasted brown bread or large crusty slices of baguette.  It will have you transported to the seaside in minutes.