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Potted Crab Meat with Martini
This dish suits any small container, from a fancy mix and match of coffee cups to glass tumblers, as long as they hold 5 fl oz.
Place the brown crab meat into a food processor or blender, add the cayenne pepper, mace, and dry martini. Blend until you have a smooth paste.
Fold the mixture into the white crab meat using a metal spoon.
Melt the unsalted butter and leave to cool to room temperature. Gently mix with the crab meat when it is cold.
Spoon the mixture into the pots and smooth the surface with the back of the spoon. Place in the fridge to set.
Melt the salted butter in a saucepan, add the olive oil and leave to cool, settle and separate.
Have ready a jar that is large enough to allow a sieve to rest on top. Gently pour the melted butter through the sieve into the jar and leave the watery liquid in the pan.
Spread a thin layer of butter over the top of the crab meat. once set, this thin layer of butter seals and preserves the crab meat up to 7 days.
Cover with cling film and chill the pots in the fridge.
Publication Date: January 28, 2015.