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Potted crab with asparagus
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Total Time:
15 minutes
15 minutes
Ingredients:
- 1 fresh red chilli
- a few sprigs of fresh dill
- 300 g fresh crabmeat, two-thirds white and one-third brown, from sustainable sources
- 1 Sicilian lemon
- 1 good pinch of ground mace
- 1 good pinch of ground cayenne
- 1 whole nutmeg for grating
- 225 g unsalted butter (at room temperature)
Instructions:
- De-seed and finely chop the chili and pick the dill fronds. Mix the crab, lemon zest and juice, mace, cayenne, nutmeg, chopped chili, sea salt, and 125g of butter in a bowl until smooth. Transfer the mixture into a serving bowl and press down gently. Sprinkle dill on top. Melt the remaining butter until it separates, discard the solids, and pour the clarified butter over the crab. Chill until set. Serve with hot sourdough toasts, buttery asparagus, and lemon wedges on the side.
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