Potted Crab Meat with Martini
10 mins
6
- 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.
Details:
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Author: Ann Long Master Chef of Great Britain
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Prep time:
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Cook time:
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Total time:
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Serves: 6
Ingredients:
Seafood Ingredients:
Other Ingredients:
- 125g unsalted butter
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon mace
- 2 table spoons dry martini or sherry
- Pinch of salt
- 250g salted butter
- 1 teaspoon olive oil
