Potted crab with asparagus

Name: Potted crab with asparagus
Total time: 15 min
Yield: 6 to 8
Cuisine: british
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)

Serves 6 to 8

Cooks In15 minutes plus chilling

DifficultySuper easy

Jamie Magazine Seafood Dinner Party Easter treats British Quick fixes

Nutrition per serving

Calories 342 17%
Fat 32.1g 46%
Saturates 18.7g 94%
Sugars 0.8g 1%
Salt 0.5g 8%
Protein 10.4g 21%
Carbs 10.8g 4%
Fibre 0.3g -

Of an adult's reference intake

Jamie Magazine

By Ginny Rolfe

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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)

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Jamie Magazine

By Ginny Rolfe

Tap For Ingredients

Method

Deseed and finely chop the chilli, and pick the dill fronds.
In a bowl, mix the crab, lemon zest and juice, mace, cayenne and a good grating of nutmeg, the chilli and a pinch of sea salt. Gently mix in 125g of the butter, ensuring there are no lumps.
Spoon into a small serving bowl, smoothing the surface and pressing down with the back of a spoon. Scatter the dill over the top.
Gently melt the remaining butter in a pan until it separates. Discarding the solids, spoon the clarified (liquid) butter over the crab. Cover and chill in the fridge for several hours, until set.
Serve the potted crab with hot sourdough toasts, buttery asparagus and lemon wedges on the side.