Potted Crab

Preparation info
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By Robert Carrier

Published 1965

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  • 1 cooked crab
  • 6 tablespoons softened butter
  • lemon juice
  • anchovy paste


Pick all the meat from the crab and pound it in a mortar with softened butter, flavouring the mixture to taste with lemon juice, anchovy paste and cayenne pepper. The mixture should be quite smooth. Pass through a fine sieve and pack the mixture into little pots. Pour melted butter over the top of each pot and bake in a moderate oven (