Potted crab with asparagus

Name: Potted crab with asparagus
Cook time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 1 fresh red chilli; a few sprigs of fresh dill; 300g 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; 225g unsalted butter (at room temperature)

15 mins plus chilling

Super easy

serves 6

nutrition per serving

342

Calories

17%

32.1g

Fat

46%

18.7g

Saturates

94%

0.8g

Sugars

0.5g

Salt

10.4g

Protein

21%

10.8g

Carbs

0.3g

Fibre

of an adult’s reference intake

Recipe From

Jamie Magazine

By Ginny Rolfe

Ingredients

1 fresh red chilli

a few sprigs of fresh dill

300g 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

225g unsalted butter (at room temperature)

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.